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Colloids and surfaces, B, Biointerfaces, ISSN 0927-7765, 07/2016, Volume 143, pp. 97 - 106
Journal Article
Journal Article
Comprehensive reviews in food science and food safety, ISSN 1541-4337, 2016, Volume 15, Issue 1, pp. 73 - 91
Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate... 
chemistry | sensory quality | cocoa | chocolate | Chocolate | Chemistry | Sensory quality | Cocoa | ANTIOXIDANT ACTIVITY | OXIDATIVE-STRESS | THEOBROMA-CACAO L | FOOD SCIENCE & TECHNOLOGY | ROASTING CONDITIONS | VOLATILE FLAVOR | DARK CHOCOLATE | BLOOD-PRESSURE | MILK CHOCOLATE | LIQUOR PROANTHOCYANIDINS | NF-KAPPA-B | Chocolate industry
Journal Article
Advances in colloid and interface science, ISSN 0001-8686, 11/2014, Volume 213, pp. 21 - 35
Journal Article
Journal Article
Journal Article