Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (Theobroma cacao L.) of Criollo, Forastero and Trinitario in China
Fermentation plays a crucial role and contributes to the quality of cocoa beans, the basis of chocolate products. The aim of this study was to evaluate the levels of chemical and aromatic compounds in the cocoa beans of Criollo, Forastero and Trinitario in China. Besides fermentation, unfermented be...
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| 主要な著者: | , , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Maximum Academic Press
2024-01-01
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| シリーズ: | Beverage Plant Research |
| 主題: | |
| オンライン･アクセス: | https://www.maxapress.com/article/doi/10.48130/bpr-0024-0002 |
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