Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

✍ Scribed by Oracz, Joanna; Nebesny, Ewa

• Book ID: 121363720
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 311 KB
• Volume: 55
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.10.032