Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach
Fine-flavored cocoa is generally characterized by fresh bean color and sensory characteristics. However, these methods cannot be applied to progenies/hybrids because their colors may vary depending on their parents. Additionally, sensory evaluation lacks universal quality standards, necessitating ro...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2024-12-01
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| Serier: | Food Chemistry: X |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S259015752400720X |
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