[1]
2022. USE OF ENZYMES AND LEAVENING AGENTS AS A STRATEGY TO REDUCE THE PRESENCE OF CADMIUM IN THE FERMENTATION PROCESS OF Theobroma cacao L. ALMONDS. Journal of Pharmaceutical Negative Results. 13, 3 (Sep. 2022), 604–614. DOI:https://doi.org/10.47750/pnr.2022.13.03.089.