Order Article Reprints

do Carmo Mazzinghy AC, Silva VDM, Ramos ALCC, de Oliveira CP, de Oliveira GB, Augusti R, de Araújo RLB, Melo JOF. Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates. Foods. 2024; 13(7):1031. https://doi.org/10.3390/foods13071031

do Carmo Mazzinghy, Ana Carolina, Viviane Dias Medeiros Silva, Ana Luiza Coeli Cruz Ramos, Carla Patrícia de Oliveira, Gabriel Barbosa de Oliveira, Rodinei Augusti, Raquel Linhares Bello de Araújo, and Júlio Onésio Ferreira Melo. 2024. "Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates" Foods 13, no. 7: 1031. https://doi.org/10.3390/foods13071031

do Carmo Mazzinghy, A. C., Silva, V. D. M., Ramos, A. L. C. C., de Oliveira, C. P., de Oliveira, G. B., Augusti, R., de Araújo, R. L. B., & Melo, J. O. F. (2024). Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates. Foods, 13(7), 1031. https://doi.org/10.3390/foods13071031