Almeida, Maria Helena Guimarães2010-07-222010-07-222003"Anais do Instituto Superior de Agronomia". 49 (2003) 25-40972-8669-14-3http://hdl.handle.net/10400.5/2199The objective of the work is to study the effect of the fermentation and the type of the drying on the cocoa flavour formation, mainly on the pyrazine compoundsporcocoapost-harvest technologyvolatile compoundspyrazinesgas chromatographycacautecnologia pós-colheitacompostos voláteispirazinascromatografia gás-liquidojournal article