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Influence of drying methods on cocoa (Theobroma cacao L.): ..:
Valterney Lima DEUS
;
Mariana Barros de CERQUEIRA E SILVA
;
Leonardo Fonseca MACIEL
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005014102&lng=en&tlng=en. , 2018
Link:
https://doi.org/10.1590/fst.09917
RT Journal T1
Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:388d4ec84fc64bcbb1bc1ebdabcd9e3f&Exemplar=1&LAN=DE A1 Valterney Lima DEUS A1 Mariana Barros de CERQUEIRA E SILVA A1 Leonardo Fonseca MACIEL A1 Lucas Caldeirão Rodrigues MIRANDA A1 Elisa Yoko HIROOKA A1 Sérgio Eduardo SOARES A1 Ederlan de Souza FERREIRA A1 Eliete da Silva BISPO PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2018 K1 catechin K1 epicatechin K1 caffeine K1 theobromine K1 mycotoxin K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005014102&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.09917 DO https://doi.org/10.1590/fst.09917 SF ELIB - SuUB Bremen
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