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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| 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 |