Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars-Reference-Cited by-同舟云学术

Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

Published:2020-06 Issue:2 Volume:40 Page:326-333
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MELO Calionara Waleska Barbosa de¹^ORCID,Bandeira Matheus de Jesus¹^ORCID,MACIEL Leonardo Fonseca¹^ORCID,BISPO Eliete da Silva¹,SOUZA Carolina Oliveira de¹^ORCID,SOARES Sérgio Eduardo¹

Affiliation:

1. Universidade Federal da Bahia, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n2/0101-2061-cta-fst43018.pdf

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4. Flavor chemistry of cocoa and cocoa products – An overview;Aprotosoaie A. C.;Food Science and Food Safety,2016

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