About: Application of various methods for determination of the color of cocoa beans roasted under variable process parameters

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article by Dorota Żyżelewicz et al published 11 December 2013 in European Food Research and Technology

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в грудні 2013 (uk) article scientifique publié en 2013 (fr) im Dezember 2013 veröffentlichter wissenschaftlicher Artikel (de) article by Dorota Żyżelewicz et al published 11 December 2013 in European Food Research and Technology (en)
publication date	wds:Q57581649-9CE6F734-C4C4-435D-85A7-3CFD1B531002
publication date	2013-12-11 00:00:00Z (xsd:dateTime)
exact match	wds:Q57581649-E301CC61-6A9D-4E70-9ED9-A9A26B44FED8
exact match	https://scigraph.springernature.com/pub.10.1007/s00217-013-2123-6
author name string	wds:Q57581649-03A8F907-0700-4A16-AA06-729D839457B8
author name string	Wiesława Krysiak
rdfs:label	Application of various methods for determination of the color of cocoa beans roasted under variable process parameters (en) Application of various methods for determination of the color of cocoa beans roasted under variable process parameters (nl)
skos:prefLabel	Application of various methods for determination of the color of cocoa beans roasted under variable process parameters (en) Application of various methods for determination of the color of cocoa beans roasted under variable process parameters (nl)
name	Application of various methods for determination of the color of cocoa beans roasted under variable process parameters (en) Application of various methods for determination of the color of cocoa beans roasted under variable process parameters (nl)
author	wds:Q57581649-3B27D4D6-542A-466A-9AFA-1C82F6C5AC7F wds:Q57581649-4434BC77-1038-42F8-9AA0-B4E5BDDC6395 wds:Q57581649-9DB001CC-D851-4021-9065-BDEBE3D716A0
author	Dorota Żyżelewicz Ewa Nebesny Grażyna Budryn
title	wds:Q57581649-CB47D263-669F-4245-8FB8-3DA9E7CC5190
title	Application of various methods for determination of the color of cocoa beans roasted under variable process parameters (en)
page(s)	wds:Q57581649-98DCBCDA-CB84-46FB-B96A-8799F14B1CD3
page(s)	549-563
instance of	wds:Q57581649-00D8B702-AE1D-445B-B98D-153FEB4260FE
instance of	scholarly article
main subject	wds:Q57581649-24ED1BB3-8628-4F12-869E-1655D4167E5E wds:Q57581649-33E6411B-C2E2-4C9E-8921-89436DB4735E wds:Q57581649-7D79453E-9B72-46E1-83AE-C044B26F8EC8
main subject	general chemistry cocoa bean biotechnology
published in	wds:Q57581649-8A1F102A-3A0F-4F70-9A6D-C02EC7362A85
published in	European Food Research and Technology
issue	wds:Q57581649-19D48AE9-7060-4080-B8EC-7E1E5B3877B2
volume	wds:Q57581649-86A567E8-76EB-4C8E-9C2E-388F27DE3C28
issue	4
volume	238
DOI	wds:Q57581649-FA637C8C-AB8B-4EE9-ADDE-75BF20EE1F9E
DOI	http://dx.doi.org/10.1007/S00217-013-2123-6
DOI	10.1007/S00217-013-2123-6
copyright license	wds:Q57581649-26b81428-2c35-4fbe-b252-32842d818e24
copyright status	wds:Q57581649-d790ce0c-ca55-4305-9e95-62c580b92335
copyright license	Creative Commons Attribution 2.0 Generic
copyright status	copyrighted
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q57581649
is cites work of	Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates Physicochemical Changes of Cocoa Beans during Roasting Process Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck. Differentiation of Ecuadorian National and CCN-51 cocoa beans and their mixtures by computer vision.
is cites work of	wds:Q56459925-954030F0-2214-4C73-A216-7F62A1AAA8C9 wds:Q59146101-43F29595-CAEA-41A5-A7E2-336514EF72EB wds:Q53472739-5A275FC2-3B66-4F4F-A459-EE341112E725 wds:Q48248892-01E982BE-6E82-42C3-BE8F-A8343A96C47E

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