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Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates.
Foods. 2024 Mar 28;13(7):1031. doi: 10.3390/foods13071031.
Foods. 2024.
PMID: 38611338
Free PMC article.
Chemical Approach to the Optimization of Conditions Using HS-SPME/GC-MS for Characterization of Volatile Compounds in Eugenia brasiliensis Fruit.
Ramos ALCC, Nogueira LA, Silva MR, do Carmo Mazzinghy AC, Mariano APX, de Albuquerque Rodrigues TN, de Paula ACCFF, de Melo AC, Augusti R, de Araújo RLB, Lacerda ICA, Melo JOF.
Ramos ALCC, et al. Among authors: do carmo mazzinghy ac.
Molecules. 2022 Aug 4;27(15):4955. doi: 10.3390/molecules27154955.
Molecules. 2022.
PMID: 35956905
Free PMC article.
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