Effect of autoclaving cocoa nibs before roasting on the precursors of the Maillard reaction and pyrazines
Edy S. De Brito, Nelson H. Pezoa García, Allan C. Amancio, Antonio L. P. Valente, Gláucia F. Pini, Fabio AugustoVolume:
36
Year:
2001
Language:
english
Pages:
6
DOI:
10.1046/j.1365-2621.2001.00505.x
File:
PDF, 164 KB
english, 2001