Proposal for a protocol for assessing the quality of cocoa and products: applicati...
Comparative study of the influence of emulsifiers sorbitan esters and sucrose este...
Research of the role of Amazon cocoa pulp in fermentation: microbiome and chocolat...
Evaluation of the crystallization and polymorphism of cocoa butter through the add...
Obtainment of triacylglycerols symmetrics concentrate from cocoa beans inffected w...