TY  - JOUR 
T1  - The effect of fermentation and roasting on free amino acids profile in Criollo cocoa (<i>Theobroma cacao L</i>.) grown in Venezuela
JO  - Brazilian Journal of Food Technology
A1  - Brunetto, María del Rosario
A1  - Gallignani, Máximo
A1  - Orozco, Wendy
A1  - Clavijo, Sabrina
A1  - Delgado, Yelitza
A1  - Ayala, Carlos
A1  - Zambrano, Alexis
SN  - 1981-6723
UL  - 10.1590/1981-6723.15019
VL  - 23 
Y1  - 2020
PB  - Brazil 
ER  -