Article · Journal · 2013

Changes in Nib Acidity, Proteolysis and Sugar Concentration as Influenced by Pod Storage and Roasting Conditions of Fermented Cocoa (Theobroma cacao) Beans

Journal of Food Science and Engineering

Citations: 6from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 1st percentileby citations, against works of its field and year
Authors: 5from 2 institutions

Authors

5 authors across 2 institutions in 1 country