Volatile compounds of copoazú (Theobroma grandiflorum Schumann) fruit
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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1. “Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit;Food Chemistry Advances;2024-12
2. Cupuaçu (Theobroma grandiflorum): A Multifunctional Amazonian Fruit with Extensive Benefits;Food Research International;2024-09
3. Green extraction technologies: A path to the Amazon bioeconomy development;Trends in Food Science & Technology;2024-05
4. Optimization of the encapsulation process of Cupuassu (Theobroma grandiflorum) pulp by spray drying as an alternative for the valorization of Amazonian fruits;LWT;2023-07
5. Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product;Food Research International;2022-05
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