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

dc.contributor.authorGil M.
dc.contributor.authorRuiz P.
dc.contributor.authorQuijano J.
dc.contributor.authorLondono-Londono J.
dc.contributor.authorJaramillo Y.
dc.contributor.authorGallego V.
dc.contributor.authorTessier F.
dc.contributor.authorNotario R.
dc.date.accessioned2020-08-28T22:27:32Z
dc.date.available2020-08-28T22:27:32Z
dc.date.issued2020
dc.identifier.urihttp://hdl.handle.net/20.500.12622/3073
dc.sourceScopus
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85079372727&doi=10.1016%2fj.heliyon.2020.e03312&partnerID=40&md5=bbde72b7b1f8c83708c3b529fe2d4e0e
dc.titleEffect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational studyspa
dc.title.alternativeHeliyon
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessrightsinfo:eu-repo/semantics/closedAccess
dc.relation.citationissue2spa
dc.identifier.doi10.1016/j.heliyon.2020.e03312
dc.relation.citationvolume6
dc.description.editione03312
dc.type.versioninfo:eu-repo/semantics/publishedVersion


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