AFLATOXINS, PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY IN CHOCOLATE PRODUCED FROM CONVENTIONAL AND "WITCH BROOM” RESISTANT CULTIVARS OF COCOA IN BRAZIL
Food Analysis
-
43902
Publications in other proceedings
-
nir-abstracts
NIR spectroscopy and pattern recognition methods for classification and characterization of cocoa varieties.
-
slaca-2017
COMPOSTOS FENÓLICOS TOTAIS E FLAVONÓIDES EM CAFÉS ARÁBICA TORRADOS E MOÍDOS DA CHAPADA DIAMANTINA/BAHIA
-
slaca-2017
EFEITO DA ADIÇÃO DE MICROALGA EM OPISTHONEMA OGLINUM SALGADO E SECO
