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January 1, 2000Journal of the Science of Food and AgricultureOpen Access

Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting

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Authors

EBEdy Sousa de BritoBrazilian Agricultural Research CorporationNGNelson H Pezoa Garc�aUniversidade Estadual de Campinas (UNICAMP)MGMarialuisa GalloAgenzia Regionale per la Protezione Ambientale del Piemonte

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Brito et al. (2000) studied this question.

synapsesocial.com/papers/69dc37051fd473d97f9f54fchttps://doi.org/10.1002/1097-0010(20010115)81:2<281::aid-jsfa808>3.0.co;2-b
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