R. F. Pena-Correa Et Al. , "Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.79, 2022
Pena-Correa, R. F. Et Al. 2022. Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.79 .
Pena-Correa, R. F., ATAÇ MOGOL, B., van Boekel, M. A. J. S., & Fogliano, V., (2022). Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.79.
Pena-Correa, Ruth Et Al. "Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.79, 2022
Pena-Correa, Ruth F. Et Al. "Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.79, 2022
Pena-Correa, R. F. Et Al. (2022) . "Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.79.
@article{article, author={Ruth Fabiola Pena-Correa Et Al. }, title={Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2022}