Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids-Reference-Cited by-同舟云学术

Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids

Published:2023-06 Issue: Volume:53 Page:102603
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Akoa Simon Perrez^ORCID,Boulanger Renaud^ORCID,Effa Onomo Pierre^ORCID,Lebrun Marc,Ondobo Martine Louise,Lahon Marie-Christine,Ntyam Mendo Samuel Arsene,Niemenak Nicolas,Djocgoue Pierre-François

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference69 articles.

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