Bioactive amines and phenolic compounds in cocoa beans are...

Food Chemistry 2017 / 08 Vol. 228

Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation

do Carmo Brito, Brenda de Nazaré, Campos Chisté, Renan, da Silva Pena, Rosinelson, Abreu Gloria, Maria Beatriz, Santos Lopes, Alessandra
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
228
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.02.004
Date:
August, 2017
File:
PDF, 542 KB
english, 2017
Conversion to is in progress
Conversion to is failed