Degradation of polyphenols and formation of flavor compounds in chocolate processing from fermented and unfermented cocoa beans

"Degradation of polyphenols and formation of flavor compounds in chocolate processing from fermented and unfermented cocoa beans" (Master's degree). Candidate: Flávia Regina de Faria. Advisor: professor Priscilla Efraim. February 22, 2019, at 14 pm, in auditorium II of the FEA DTA.

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