Author:
de Brito Edy S,Narain Narendra,Pezoa García Nelson H,Valente Antonio L P,Pini Gláucia F
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference23 articles.
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4. Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting;Brito;J Sci Food Agric,2001
5. The precursors of chocolate aroma: changes in free amino acids during the roasting of cocoa beans;Rohan;J Food Sci,1966
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