Structural and Chemical Changes in Cocoa (Theobroma Cacao L) During Fermentation, Drying and Roasting

AuthID
 P-000-WN1
6
Author(s)
de Brito, ES
·
Garcia, NHP
·
Gallao, MI
·
Cortelazzo, AL
·
Tipo de Documento
Article
Year published
2001
Publicado
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 81, Número: 2, Páginas: 281-288 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-0035146091
Wos: WOS:000166578000016
Source Identifiers
ISSN: 0022-5142
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