Author:
Assi-Clair Brice J.,Koné Maï K.,Kouamé K.,Lahon M. C.,Berthiot L.,Durand N.,Lebrun M.,Julien-Ortiz A.,Maraval I.,Boulanger R.,Guéhi Tagro S.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference52 articles.
1. Afoakwa EO, Budu AS, Brown HM, Takrama JF, Ansah EO (2014) Effect of roasting conditions on the browning index on appearance properties of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans. J Nutr Health Food Sci 2:1–5
2. Afoakwa EO, Quao J, Takrama J, Budu AS, Saalia FK (2013) Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation. J Food Sci Technol 50:1097–1105
3. Thompson SS, Miller KB, Lopez AS (2001) Cocoa and coffee. In: Doyle MP, Beuchat MP, Montville TJ (eds) Food microbiology. American Society for Microbiology, USA, fundamentals
4. Schwan RF, Wheals AE (2004) The microbiology of cocoa fermentation and its role in chocolate quality. Crit Rev Food Sci Nutr 44:205–221
5. Aprotosoaie AC, Luca SV, Miron A (2016) Flavor chemistry of cocoa and cocoa products – an overview. Compr Rev Food Sci Food Saf 15:73–91
Cited by
35 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献