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Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles

Main Authors: Dahiana Becerra, Lili, Yolanda Ruiz-Pardo, Ruth, Vaillant, Fabrice, Viviana Zuluaga, Martha, Boulanger, Renaud, Santander, Margareth, Escobar-Parra, Sebastián
Format: Journal Article
Language:Inglés
Published: Elsevier 2024
Subjects:
theobroma cacao
acid base equilibrium
organic compounds
Online Access:https://hdl.handle.net/10568/173512
Description not available.

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