Author:
Melo Ramos Simone de Nazaré,Danzl Wolfgang,Ziegleder Gottfried,Efraim Priscilla
Reference50 articles.
1. Flavor formation and character in cocoa and chocolate: A critical review;Afoakwa;Critical Reviews in Food Science and Nutrition,2008
2. Enhanced flavour formation by combination of selected Lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway;Ayad;Journal of Applied Microbiology,2001
3. COCOA Chemistry of processing;Biehl,2003
4. Investigation of aromatic compounds in roasted cocoa powder;Bonvehí;European Food Research and Technology,2005
5. Caracterização físico-química e curvas de solubilidade proteica de sementes, amêndoas fermentadas e torradas de cupuaçu (Theobroma grandiflorum Schum);Carvalho;Brazilian Journal of Food Technology,2005
Cited by
12 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