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

Yiming FangRui LiZhong ChuKexue ZhuFenglin GuYanjun Zhang2021-04-162021-04-162020Food Sci Nutr. 2020;8:4121–4133.http://hdl.handle.net/123456789/8204enchange of qualitychemical and flavor profilecocoa beans (Theobroma cacao L.)quality evaluationChemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentationArticle