Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil
Bastos, Valdeci S., Uekane, Thais M., Bello, Neyde A., de Rezende, Claudia M., Flosi Paschoalin, Vânia M., Del Aguila, Eduardo M.Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03736-3
Date:
May, 2019
File:
PDF, 443 KB
english, 2019