TY  - GEN 
AU  - Moreno Trujillo, Thayra Rocio
AU  - Perez, Elevina
AU  - García Villanova Ruiz, Belén
AU  - Guerra Hernández, Eduardo Jesús
AU  - Verardo, Vito
PY  - 2024
UR  - https://hdl.handle.net/10481/91607
AB  - The present study was conducted to determine and analyse the content of furosine, acrylamide and furan in fermented cocoa beans from the Chuao (“criollo variety”) and Barlovento (“trinitario variety”) regions of Venezuela, after roasting (in the shell...
LA  - eng
PB  - MDPI
KW  - Theobroma cacao
KW  - Roasting
KW  - Alkalisation
KW  - Cacao
TI  - Impact of Technological Processes on the Formation of Furosine, Acrylamide and Furan in Traditional Venezuelan Cocoa
DO  - 10.3390/foods13060829
ER  -