Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates (2023)
- Authors:
- USP affiliated authors: MANCINI FILHO, JORGE - FCF ; LANNES, SUZANA CAETANO DA SILVA - FCF
- Unidade: FCF
- DOI: 10.5327/fst.24123
- Assunto: REOLOGIA
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Science and Technology
- ISSN: 0101-2061
- Volume/Número/Paginação/Ano: v. 43, p. 1-11 art. e24123, 22105, 2023
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: cc-by
-
ABNT
CHOW, Vivian Siou San et al. Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates. Food Science and Technology, v. 43, p. 1-11 art. e24123, 2023Tradução . . Disponível em: https://dx.doi.org/10.5327/fst.24123. Acesso em: 03 nov. 2024. -
APA
Chow, V. S. S., Santos, P. H. dos, Torres, R., Mancini-Filho, J., & Lannes, S. C. da S. (2023). Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates. Food Science and Technology, 43, 1-11 art. e24123. doi:10.5327/fst.24123 -
NLM
Chow VSS, Santos PH dos, Torres R, Mancini-Filho J, Lannes SC da S. Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates [Internet]. Food Science and Technology. 2023 ; 43 1-11 art. e24123.[citado 2024 nov. 03 ] Available from: https://dx.doi.org/10.5327/fst.24123 -
Vancouver
Chow VSS, Santos PH dos, Torres R, Mancini-Filho J, Lannes SC da S. Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates [Internet]. Food Science and Technology. 2023 ; 43 1-11 art. e24123.[citado 2024 nov. 03 ] Available from: https://dx.doi.org/10.5327/fst.24123 - Frozen desserts milk free formulated with oat aqueous extract as substitute
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Informações sobre o DOI: 10.5327/fst.24123 (Fonte: oaDOI API)
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