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Fermentation in fine cocoa type Scavina: Change in standard..:
Santos, Denise Sande
;
Rezende, Rachel Passos
;
Santos, Thalis Ferreira dos
...
Food Chemistry. 328 (2020) - p. 127110 , 2020
Link:
https://doi.org/10.1016/j.foodchem.2020.127110
RT Journal T1
Fermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2020.127110&Exemplar=1&LAN=DE A1 Santos, Denise Sande A1 Rezende, Rachel Passos A1 Santos, Thalis Ferreira dos A1 Marques, Eric de Lima Silva A1 Ferreira, Adriana Cristina Reis A1 Silva, Adriana Barros de Cerqueira e A1 Romano, Carla Cristina A1 Santos, Damião Wellington da Cruz A1 Dias, João Carlos Teixeira A1 Tavares Bisneto, João Dias PB Elsevier BV YR 2020 SN 0308-8146 JF Food Chemistry VO 328 SP 127110 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2020.127110 DO https://doi.org/10.1016/j.foodchem.2020.127110 SF ELIB - SuUB Bremen
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