Thermal properties and volatile compounds profile of commercial dark chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America

Simple item page
dc.contributor.authorS.J. Calva-Estradaa
dc.contributor.authorM. Utrilla-Vázquez
dc.contributor.authorA. Vallejo-Cardona
dc.contributor.authorD.B. Roblero-Pérez
dc.date.accessioned2021-04-20T05:43:52Z
dc.date.available2021-04-20T05:43:52Z
dc.date.issued2020
dc.identifier.citationFood Research International 136 (2020) 109594en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8231
dc.language.isoenen_US
dc.subjectChemometricsen_US
dc.subjectDifferential scanning calorimetryen_US
dc.subjectHierarchical cluster analysis heatmapen_US
dc.subjectPrincipal component analysisen_US
dc.subjectPolymorphismen_US
dc.titleThermal properties and volatile compounds profile of commercial dark chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin Americaen_US
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Thermal Properties and Volatile Compounds Profile of Commercial Dark-Chocolates.pdf
Size:
1.49 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Cocoa