Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa
das Virgens, Ivia Araújo, Pires, Tassia Cavalcante, de Santana, Ligia Regina Radomille, Soares, Sérgio Eduardo, Maciel, Leonardo Fonseca, Ferreira, Adriana Cristina Reis, Biasoto, Aline Camarão TelJournal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14820
Date:
September, 2020
Fichier:
PDF, 1.48 MB
2020
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