Effect of autoclaving cocoa nibs before roasting on the precursors of the Maillard reaction and pyrazines

Edy S. de Brito, Nelson H. Pezoa Garcia, Allan C. Amancio, Antonio L. P. Valente, Glaucia F. Pini, Fabio Augusto
  • International Journal of Food Science & Technology, August 2001, Wiley
  • DOI: 10.1046/j.1365-2621.2001.00505.x

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http://dx.doi.org/10.1046/j.1365-2621.2001.00505.x

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