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

S.J. Calva-EstradaaM. Utrilla-VázquezA. Vallejo-CardonaD.B. Roblero-Pérez2021-04-202021-04-202020Food Research International 136 (2020) 109594http://hdl.handle.net/123456789/8231enChemometricsDifferential scanning calorimetryHierarchical cluster analysis heatmapPrincipal component analysisPolymorphismThermal properties and volatile compounds profile of commercial dark chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin AmericaArticle