Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffect of glucose and glycine addition to cocoa mass before roasting on Maillard precursor consumption and pyrazine formation.Authorsde Brito, Edy S; Narain, Narendra; Pezoa García, Nelson H; Valente, Antonio L P; Pini, Gláucia FPublicationJournal of the Science of Food & Agriculture, 2002, Vol 82, Issue 5, p534ISSN0022-5142Publication typeArticleDOI10.1002/jsfa.1076