Efeito da tecnologia pós-colheita na fracção volátil do flavour a cacau. Estudo de uma fermentação em São Tomé e Príncipe
2003
Almeida, Maria Helena Guimarães
The objective of the work is to study the effect of the fermentation and the type of the drying on the cocoa flavour formation, mainly on the pyrazine compounds
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Bibliographic information
Publisher
ISAPress
Other Subjects
Cocoa; Cromatografia gás-liquido; Compostos voláteis; Post-harvest technology
Language
Portuguese
License
openAccess
ISBN
972-8669-14-3
Type
Journal Article
2025-05-22
2025-10-25
Dublin Core
Data Provider
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