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Relationship between bioactive compounds and sensory proper..:
das Virgens, Ivia Araújo
;
Pires, Tassia Cavalcante
;
de Santana, Ligia Regina Radomille
...
International Journal of Food Science & Technology. 56 (2020) 4 - p. 1905-1917 , 2020
Link:
https://doi.org/10.1111/ijfs.14820
RT Journal T1
Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.14820&Exemplar=1&LAN=DE A1 das Virgens, Ivia Araújo A1 Pires, Tassia Cavalcante A1 de Santana, Ligia Regina Radomille A1 Soares, Sérgio Eduardo A1 Maciel, Leonardo Fonseca A1 Ferreira, Adriana Cristina Reis A1 Biasoto, Aline Camarão Telles A1 Bispo, Eliete da Silva PB Wiley YR 2020 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 4 SP 1905 OP 1917 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.14820 DO https://doi.org/10.1111/ijfs.14820 SF ELIB - SuUB Bremen
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