Published in
Elsevier, LWT - Food Science and Technology, 2(40), p. 326-333, 2020
DOI: 10.1590/fst.43018
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Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
Journal article published in 2020 by
Calionara Waleska Barbosa de Melo 
,
Matheus de Jesus Bandeira ,
Leonardo Fonseca Maciel ,
Eliete da Silva Bispo,
Carolina Oliveira de Souza ,
Sérgio Eduardo Soares
,
Matheus de Jesus Bandeira ,
Leonardo Fonseca Maciel ,
Eliete da Silva Bispo,
Carolina Oliveira de Souza ,
Sérgio Eduardo Soares
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