Influência no desenvolvimento das propriedades antioxidantes no cacau Theobroma cacao L. em diferentes secadores
Ciência e Tecnologia de Alimentos (CT)
vol. 2, 2015 -
35724
Publicações em outros proceedings
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nir-abstracts
NIR spectroscopy and pattern recognition methods for classification and characterization of cocoa varieties.
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slaca-2017
CHOCOLATE PROCESSING WASTES PRESENT HIGH PROTEIN CONTENT
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slaca-2017
EXPLORATORY ANALYSIS FOR CLASSIFICATION OF MONOVARIETAL CHOCOLATES BY INFRARED WITH FOURIER TRANSFORM (FTIR)
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slaca-2017
COCOA BLEND TARGETING CHOCOLATE PRODUCTION WITH A HIGH CONTENT OF PHENOLIC COMPOUNDS
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IUFoST
AFLATOXINS, PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY IN CHOCOLATE PRODUCED FROM CONVENTIONAL AND "WITCH BROOM” RESISTANT CULTIVARS OF COCOA IN BRAZIL
