Authors:
de Brito, ES
Garcia, NHP
Amancio, AC
Valente, ALP
Pini, GF
Augusto, F
Citation: Es. De Brito et al., Effect of autoclaving cocoa nibs before roasting on the precursors of the Maillard reaction and pyrazines, INT J FOOD, 36(6), 2001, pp. 625-630