Fermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentation

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dc.contributor.authorDenise Sande Santos
dc.contributor.authorRachel Passos Rezende
dc.contributor.authorThalis Ferreira dos Santos
dc.date.accessioned2021-04-17T05:36:00Z
dc.date.available2021-04-17T05:36:00Z
dc.date.issued2020
dc.identifier.citationFood Chemistry 328 (2020) 127110en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8212
dc.language.isoenen_US
dc.subjectAlmondsen_US
dc.subjectChocolateen_US
dc.subjectProteaseen_US
dc.subjectFree amino acidsen_US
dc.titleFermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentationen_US
dc.typeArticleen_US

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