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Vilela, Leonardo de Figueiredo

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publicações selecionadas

artigo académico
- Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour. Journal of the Science of Food and Agriculture. 2021
documento
- Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil. Food Research International. 2018
- Impact of a microbial cocktail used as starter culture on cocoa fermentation and chocolate flavor. Biomolecules. 2017