Volatile Compounds and Protein Profiles Analyses of Fermented Cocoa Beans and Chocolates from Different Hybrids Cultivated in Brazil

AuthID
 P-00P-HH2
5
Author(s)
Moreira, IMD
·
Vilela, LD
·
Schwan, RF
Tipo de Documento
Article
Year published
2018
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 109, Páginas: 196-203 (8)
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Wos®
Scopus®
Crossref®58
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 29803442
SCOPUS: 2-s2.0-85046011380
Wos: WOS:000442332100022
Source Identifiers
ISSN: 0963-9969
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