Analysis of volatile compounds of five varieties of Maya...

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Food Research International 2019 / 11

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA

Utrilla-Vázquez, Marycarmen, Rodríguez-Campos, Jacobo, Hugo Avendaño-Arazate, Carlos, Gschaedler, Anne, Lugo-Cervantes, Eugenia
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Journal:
Food Research International
DOI:
10.1016/j.foodres.2019.108834
Date:
November, 2019
File:
PDF, 2.46 MB
2019
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