Author:
Vanderschueren Ruth,Helsen Florence,Doevenspeck Jasmien,Delcour Jan A.,Smolders Erik
Funder
KU Leuven
Vlaamse regering
Fonds Wetenschappelijk Onderzoek
Subject
General Medicine,Food Science,Analytical Chemistry
Reference41 articles.
1. Cadmium and lead in cocoa powder and chocolate products in the U.S. market;Abt;Food Additives & Contaminants: Part B,2018
2. Structure and function of the seed coat of Theobroma cacao L. and its possible impact on flavour precursor development during fermentation;Andersson;Journal of Applied Botany and Food Quality,2006
3. Soil properties and agronomic factors affecting cadmium concentrations in cacao beans: A nationwide survey in Ecuador;Argüello;Science of the Total Environment,2019
4. Proteolysis during fermentation-like incubation of cocoa seeds;Biehl;Journal of the Science of Food and Agriculture,1982
5. Effect of acetic acid on subcellular structures of cocoa bean cotyledons;Biehl;Journal of the Science of Food and Agriculture,1982
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献