Investigation of chocolate produced from four different Brazilian varieties of cocoa ( Theobroma cacao L.) inoculated with Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Investigation of chocolate produced from four different Brazilian varieties of cocoa ( Theobroma cacao L.) inoculated with Saccharomyces cerevisiae

Published:2016-03 Issue: Volume:81 Page:83-90
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Menezes Aline Galvão Tavares,Batista Nadia Nara,Ramos Cintia Lacerda,Silva Adriana Reis de Andrade e,Efraim Priscila,Pinheiro Ana Carla Marques,Schwan Rosane Freitas

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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4. The microbial ecology of cocoa bean fermentations in Indonesia;Ardhana;International Journal of Food Microbiology,2003

5. Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate;Batista;LWT Food Science and Technology,2015

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