@conference{98205801512341d0a7eb3697411181fe,
title = "Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg",
author = "Marco ARLORIO and C.O.S.S.O.N., \{J. D.\} and F. TRAVAGLIA and G. PIANA and G. PALLA and A. CALIGIANI and A. MARTELLI",
year = "2005",
language = "English",
pages = "325--328",
note = "EURO FOOD CHEM XIII ; Conference date: 01-01-2005",
}