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February 1, 1999International Journal of Food Science & TechnologyOpen Access

Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling

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Authors

FSFilipa SilvaChampalimaud FoundationCSCristina L.M. SilvaUniversidad de Santiago de Chile

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Silva et al. (1999) studied this question.

synapsesocial.com/papers/6a83eb07b0b8dfdc4c62e110https://doi.org/10.1046/j.1365-2621.1999.00246.x
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