Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation

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Chemical and Flavor Profile Changes of Cocoa Beans.pdf (940.01 KB)

Date

2020

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Keywords

change of quality, chemical and flavor profile, cocoa beans (Theobroma cacao L.), quality evaluation

Citation

Food Sci Nutr. 2020;8:4121–4133.

URI

http://hdl.handle.net/123456789/8204

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Cocoa