Silveira, P.T.d.S.; Glória, M.B.A.; Tonin, I.P.; Martins, M.O.P.; Efraim, P.
Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents. Foods 2023, 12, 495.
https://doi.org/10.3390/foods12030495
AMA Style
Silveira PTdS, Glória MBA, Tonin IP, Martins MOP, Efraim P.
Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents. Foods. 2023; 12(3):495.
https://doi.org/10.3390/foods12030495
Chicago/Turabian Style
Silveira, Paulo Túlio de Souza, Maria Beatriz Abreu Glória, Isabela Portelinha Tonin, Marina Oliveira ParaÃso Martins, and Priscilla Efraim.
2023. "Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents" Foods 12, no. 3: 495.
https://doi.org/10.3390/foods12030495
APA Style
Silveira, P. T. d. S., Glória, M. B. A., Tonin, I. P., Martins, M. O. P., & Efraim, P.
(2023). Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents. Foods, 12(3), 495.
https://doi.org/10.3390/foods12030495