Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting

Edy S de Brito, Nelson H Pezoa Garc�a, M?I Gall�o, Angelo L Cortelazzo, Pedro S Fevereiro, M�rcia R Braga
  • Journal of the Science of Food and Agriculture, January 2000, Wiley
  • DOI: 10.1002/1097-0010(20010115)81:2<281::aid-jsfa808>3.0.co;2-b

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http://dx.doi.org/10.1002/1097-0010(20010115)81:2<281::aid-jsfa808>3.0.co;2-b

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