Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study

The aim of this work was to determine the effect of temperature on the formation of acrylamide in cocoa beans during drying treatment by an experimental and computational study, in order to assess the presence of this neoformed compound from postharvest stage. The computational study was conducted o...

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Detalles Bibliográficos
Autores principales: Gil, Maritza, Ruiz, Pablo, Quijano, Jairo, Londono-Londono, Julian, Jaramillo, Yamilé, Gallego, Vanessa, Tessier, Frederic, Notario, Rafael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7016235/
https://www.ncbi.nlm.nih.gov/pubmed/32072041
http://dx.doi.org/10.1016/j.heliyon.2020.e03312

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7016235/
https://www.ncbi.nlm.nih.gov/pubmed/32072041
http://dx.doi.org/10.1016/j.heliyon.2020.e03312

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