“Formation kinetics of neoformed compounds during the roasting stage” (2026) in Carranza, C. et al., Strategies for the mitigation of neoformed contaminants in roasted cocoa and coffee in the department of Huila. Colombia,CO: Sello Editorial UNAD (Agriculture, Livestock and Environment), p. 25. doi:10.22490/UNAD.9786287857636.4.