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About this Agricultural and Biological Sciences article
Effect of glucose and glycine addition to cocoa mass before roasting on Maillard precursor consumption and pyrazine formation by Edy S de Brito; Narendra Narain; Nelson H Pezoa García; Antonio L P Valente; Gláucia F Pini is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Edy S de Brito; Narendra Narain; Nelson H Pezoa García; Antonio L P Valente; Gláucia F Pini
- Publisher
- John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0022-5142)
- Published
- 2002
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)