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Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study

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Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study
Date
2020
Author
Gil M.
Ruiz P.
Quijano J.
Londono-Londono J.
Jaramillo Y.
Gallego V.
Tessier F.
Notario R.

Citation

       
TY - GEN T1 - Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study AU - Gil M. AU - Ruiz P. AU - Quijano J. AU - Londono-Londono J. AU - Jaramillo Y. AU - Gallego V. AU - Tessier F. AU - Notario R. Y1 - 2020 UR - http://hdl.handle.net/20.500.12622/3073 AB - ER - @misc{20.500.12622_3073, author = {Gil M. and Ruiz P. and Quijano J. and Londono-Londono J. and Jaramillo Y. and Gallego V. and Tessier F. and Notario R.}, title = {Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study}, year = {2020}, abstract = {}, url = {http://hdl.handle.net/20.500.12622/3073} }RT Generic T1 Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study A1 Gil M. A1 Ruiz P. A1 Quijano J. A1 Londono-Londono J. A1 Jaramillo Y. A1 Gallego V. A1 Tessier F. A1 Notario R. YR 2020 LK http://hdl.handle.net/20.500.12622/3073 AB OL Spanish (121)
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https://www.scopus.com/inward/record.uri?eid=2-s2.0-85079372727&doi=10.1016%2fj.heliyon.2020.e03312&partnerID=40&md5=bbde72b7b1f8c83708c3b529fe2d4e0e
URI
http://hdl.handle.net/20.500.12622/3073
DOI
https://doi.org/10.1016/j.heliyon.2020.e03312
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