Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation

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dc.contributor.authorSebastiĀ“an Escobar
dc.contributor.authorMargareth Santander
dc.contributor.authorMartha Zuluaga
dc.date.accessioned2021-12-03T10:13:16Z
dc.date.available2021-12-03T10:13:16Z
dc.date.issued2021
dc.identifier.citationFood Chemistry365(2021)130627en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8472
dc.language.isoenen_US
dc.subjectChocolate volatile aroma compoundsen_US
dc.subjectCocoa bean metabolomic fingerprinten_US
dc.subjectPostharvest fermentation timeen_US
dc.subjectFine flavor cocoaen_US
dc.subjectSensory qualityen_US
dc.titleFine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formationen_US
dc.typeArticleen_US

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