Showing Publication (DE BRITO 2000)

Brito de E.S., Pezoa-Garcia, N. H., Gallao M.I., Cortelazzo A.L., Fevereiro P.S., Braga M.R. (2000) Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting. Journal of the Science of Food and Agriculture 81:281-288

Abbreviation: DE BRITO 2000