Structural and Chemical Changes in Cocoa (Theobroma Cacao L) During Fermentation, Drying and Roasting

AuthID
 P-000-WN1
6
Author(s)
de Brito, ES
·
Garcia, NHP
·
Gallao, MI
·
Cortelazzo, AL
·
Document Type
Article
Year published
2001
Published
in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142
Volume: 81, Issue: 2, Pages: 281-288 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-0035146091
Wos: WOS:000166578000016
Source Identifiers
ISSN: 0022-5142
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service