Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Cientifico e Tecnologico
Fundação de Amparo à Pesquisa do Estado de São Paulo
Reference64 articles.
1. Flavor formation and character in cocoa and chocolate: a critical review;Afoakwa;Crit. Rev. Food Sci. Nutr.,2008
2. The microbial ecology of cocoa bean fermentations in Indonesia. Int. J. Food Microbiol;Ardhana,2003
3. Microflora of cocoa beans before and after roasting at 150°C. J;Barrile;Milk Food Technol,1971
4. The Science of Chocolate;Beckett,2008
5. Comparative study of commercially available cocoa products in terms of their bioactive composition;Belscak;Food Res. Int.,2009