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Influence of cocoa varieties on carbohydrate composition and enzymatic activity of cocoa pulp.
Moretti, Letícia Korin; Ramos, Kazumi Kawasaki; Ávila, Patrícia Felix; Goldbeck, Rosana; Vieira, Josélio Batista; Efraim, Priscilla.
Afiliação
  • Moretti LK; Department of Food Engineering and Technology, State University of Campinas, 13083-862 Campinas, SP, Brazil.
  • Ramos KK; Department of Food Engineering and Technology, State University of Campinas, 13083-862 Campinas, SP, Brazil.
  • Ávila PF; Department of Food Engineering and Technology, State University of Campinas, 13083-862 Campinas, SP, Brazil.
  • Goldbeck R; Department of Food Engineering and Technology, State University of Campinas, 13083-862 Campinas, SP, Brazil.
  • Vieira JB; Nestle Product Technology Centre York, York YO91 1XY, United Kingdom.
  • Efraim P; Department of Food Engineering and Technology, State University of Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: pris@unicam.br.
Food Res Int ; 173(Pt 2): 113393, 2023 11.
Article em En | MEDLINE | ID: mdl-37803731
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cacau / Chocolate Tipo de estudo: Risk_factors_studies Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cacau / Chocolate Tipo de estudo: Risk_factors_studies Idioma: En Ano de publicação: 2023 Tipo de documento: Article