Stereo and scanning electron microscopy of cocoa beans (Theobroma cacao L.): fungi spoilage susceptibility
نویسندگان
چکیده
H. H. Kreibich, E. M. Oliveira E. H. S. Moecke and V.M. Scussel Laboratory of Mycotoxicology and Food Contaminants, Department of Food Science and Technology, Federal University of Santa Catarina, Av. Admar Gonzaga, Itacorubi, 1346, Florianopolis, Santa Catarina, Brazil. 2 Central Laboratory of Electron Microscopy, Federal University of Santa Catarina, Florianópolis, SC, Brazil. 3 Microscopy Laboratory, Department of Food Science and Technology, Federal University of Santa Catarina, Av. Admar Gonzaga, Itacorubi, 1346, Florianopolis, Santa Catarina, Brazil.
منابع مشابه
Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography.
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