Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans

Article

Abstract: Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the uniq

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Autores:

Gysel L., Juan Manuel Cevallos-Cevallos, María Gabriela Maridueña-Zavala, María José Molina-Miranda

Fuentes:

scopus