Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa

Article

Abstract: Cocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by

Palabras claves:

drying techniques, HS-SPME-GC-MS, Multivariate analysis, Theobroma cacaoL, Volatiles

Autores:

Carrilo Zenteno M.D., Cyntia Yadira Erazo Solorzano, Diego Armando Tuárez García, Disca V., Moreno-Rojas J.M., Muñoz-Redondo J.M., Rodríguez-Solana R., Sánchez-Parra M.

Fuentes:

scopus