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.

Metadata

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Source

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

Collections

Artículos [930]