Published in
Hindawi, Journal of Food Quality, 6(39), p. 839-849, 2016
DOI: 10.1111/jfq.12238
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Influence of Cocoa Hybrids on Volatile Compounds of Fermented Beans, Microbial Diversity during Fermentation and Sensory Characteristics and Acceptance of Chocolates
Journal article published in 2016 by
Igor Magalhães da Veiga Moreira,
Maria Gabriela da Cruz Pedrozo Miguel,
Cíntia Lacerda Ramos,
Whasley Ferreira Duarte 
,
Priscilla Efraim,
Rosane Freitas Schwan
,
Priscilla Efraim,
Rosane Freitas Schwan
This paper is made freely available by the publisher.
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