Influence of cocoa clones on the quality and functional properties of chocolate – Nitrogenous compounds

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dc.contributor.authorValterney L. Deus
dc.contributor.authorEliete S. Bispo
dc.contributor.authorAdriana S. Franca
dc.contributor.authorMaria Beatriz A. Gloria
dc.date.accessioned2021-04-19T04:54:03Z
dc.date.available2021-04-19T04:54:03Z
dc.date.issued2020
dc.identifier.citationLWT -Food Science and Technology 134(2020)110202en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8219
dc.language.isoenen_US
dc.subjectAmino acidsen_US
dc.subjectBiogenic aminesen_US
dc.subjectLeucineen_US
dc.subjectPhenylethylamineen_US
dc.subjectChocolateen_US
dc.titleInfluence of cocoa clones on the quality and functional properties of chocolate – Nitrogenous compoundsen_US
dc.typeArticleen_US

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