Effect of glucose and glycine addition to cocoa mass before roasting on Maillard precursor consumption and pyrazine formation

Edy S de Brito, Narendra Narain, Nelson H Pezoa García, Antonio L P Valente, Gláucia F Pini
  • Journal of the Science of Food and Agriculture, February 2002, Wiley
  • DOI: 10.1002/jsfa.1076

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http://dx.doi.org/10.1002/jsfa.1076

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