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

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dc.contributor.authorYiming Fang
dc.contributor.authorRui Li
dc.contributor.authorZhong Chu
dc.contributor.authorKexue Zhu
dc.contributor.authorFenglin Gu
dc.contributor.authorYanjun Zhang
dc.date.accessioned2021-04-16T10:07:38Z
dc.date.available2021-04-16T10:07:38Z
dc.date.issued2020
dc.identifier.citationFood Sci Nutr. 2020;8:4121–4133.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8204
dc.language.isoenen_US
dc.subjectchange of qualityen_US
dc.subjectchemical and flavor profileen_US
dc.subjectcocoa beans (Theobroma cacao L.)en_US
dc.subjectquality evaluationen_US
dc.titleChemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentationen_US
dc.typeArticleen_US

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