Distinction of Ecuadorian varieties of fermented cocoa...

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Food Chemistry 2016 / 5

Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy

Jentzsch, Paul Vargas, Ciobotă, Valerian, Salinas, Wilson, Kampe, Bernd, Aponte, Pedro M., Rösch, Petra, Popp, Jürgen, Ramos, Luis A.
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.05.017
Date:
May, 2016
File:
PDF, 708 KB
english, 2016
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