Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A release_rev_acc5554c-5d8d-4839-8456-a82567803d82

by Valterney Lima DEUS, Mariana Barros de CERQUEIRA E SILVA, Leonardo Fonseca MACIEL, Lucas Caldeirão Rodrigues MIRANDA, Elisa Yoko HIROOKA, Sérgio Eduardo SOARES, Ederlan de Souza FERREIRA, Eliete da Silva BISPO

Published in Food Science and Technology by FapUNIFESP (SciELO).

2018  

Type  article-journal
Stage   published
Date   2018-07-26
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ISSN-L:  0101-2061
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