Author:
Nascimento Manuela B.,Amorim Lívia R.,Nonato Marcos A. S.,Roselino Mariana N.,Santana Ligia R. R.,Ferreira Adriana C. R.,Rodrigues Frederico M.,Mesquita Paulo,Soares Sergio E.
Reference41 articles.
1. ANEXO I: Padr�es microbiol�gicos para alimentos, com exce��o dos alimentos comercialmente est�reis;N� 161,2022
2. Flavor Chemistry of Cocoa and Cocoa Products-An Overview;A C Aprotosoaie;Comprehensive Reviews in Food Science and Food Safety,2016
3. From the raw seed to chocolate:Volatile profile of Blanco de Criollo in different phases of the processing chain;R Ascrizzi;Microchemical Journal,2017