Effect of enzyme treatments and drying temperatures on methylpyrazine content in cocoa (Theobroma cacao L.) powder extract
- Moulay, L.
- Manzanares, P.
- Vallés, S.
- Ramón, D.
- Gil, J.V.
Revue:
Journal of Food Science
ISSN: 0022-1147
Année de publication: 2006
Volumen: 71
Número: 9
Type: Article
