Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters
| Autores principales: | , , |
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| Formato: | Póster |
| Lenguaje: | Inglés |
| Publicado: |
Bioversity International
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/101556 |
| _version_ | 1855534884490051584 |
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| author | Alvarado, D. Laliberte, B. Capozio, N. |
| author_browse | Alvarado, D. Capozio, N. Laliberte, B. |
| author_facet | Alvarado, D. Laliberte, B. Capozio, N. |
| author_sort | Alvarado, D. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| format | Poster |
| id | CGSpace101556 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Bioversity International |
| publisherStr | Bioversity International |
| record_format | dspace |
| spelling | CGSpace1015562025-11-05T08:34:17Z Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters Alvarado, D. Laliberte, B. Capozio, N. theobroma cacao flavour quality evaluation organoleptic analysis standards 2019 2019-06-13T10:23:34Z 2019-06-13T10:23:34Z Poster https://hdl.handle.net/10568/101556 en Open Access application/pdf Bioversity International Alvarado, D.; Laliberté, B.; Capozio, N. (2019) Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters. Poster and handout presented at the 2nd Meeting of the Joint Boards of Bioversity International and CIAT. Maccarese, Italy, May 2019. Rome (Italy) Bioversity International. 3 p. |
| spellingShingle | theobroma cacao flavour quality evaluation organoleptic analysis standards Alvarado, D. Laliberte, B. Capozio, N. Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters |
| title | Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters |
| title_full | Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters |
| title_fullStr | Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters |
| title_full_unstemmed | Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters |
| title_short | Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters |
| title_sort | fruity nutty floral spicy why assessing cocoa flavours matters |
| topic | theobroma cacao flavour quality evaluation organoleptic analysis standards |
| url | https://hdl.handle.net/10568/101556 |
| work_keys_str_mv | AT alvaradod fruitynuttyfloralspicywhyassessingcocoaflavoursmatters AT laliberteb fruitynuttyfloralspicywhyassessingcocoaflavoursmatters AT capozion fruitynuttyfloralspicywhyassessingcocoaflavoursmatters |