Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa

1. Moreno-Trujillo, T.R.
2. Perez, E.
3. Verardo, V.
4. García-Villanova, B.
5. Guerra-Hernández, E.J.

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DOI: 10.3390/FOODS13060829 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus