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Food Science and Technology (0101-2061)
Proximate composition and quantification of fatty acids in five major Brazilian chocolate brands

Received Citations (2)

publishing year previous first author document title
2020 Food Science and Technology MELO, Calionara Waleska Barbosa de Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
2014 Food Science and Technology (Campinas) Rios, Raquel Vallerio Application of fats in some food products
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