Cocoa beans and derived products: Effect of processing on polycyclic aromatic hydrocarbons levels-Reference-Cited by-同舟云学术

Cocoa beans and derived products: Effect of processing on polycyclic aromatic hydrocarbons levels

Published:2021-01 Issue: Volume:135 Page:110019
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Abballe Caroline,Gomes Fernanda Moralez Leme,Lopes Beatriz Dezembro,de Oliveira Ana Paula Ferreira,Berto Maria Isabel,Efraim Priscilla,Tfouni Sílvia Amélia Verdiani

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Cocoa production and processing technology;Afoakwa,2016

2. Evaluation of polycyclic aromatic hydrocarbons (PAHs) in cocoa beans obtained from selected cocoa producing states in Nigeria;Aikpokpodion;Journal of Scientific Research & Reports,2013

3. Cocoa quality Index A proposal;Araujo;Food Control,2014

4. Beckett's: Industrial chocolate manufacture and use;Beckett,2017

5. Ministério da Agricultura, Pecuária e Abastecimento;Brasil,2008

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