Bioactive and flavor compounds in cocoa liquor and their traceability over the major steps of cocoa post-harvesting processes-Reference-Cited by-同舟云学术

Bioactive and flavor compounds in cocoa liquor and their traceability over the major steps of cocoa post-harvesting processes

Published:2024-03 Issue: Volume:435 Page:137529
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Herrera-Rocha Fabio,León-Inga Ana M.,Aguirre Mejía Jenny Lorena,Rodríguez-López Claudia M.,Chica María José,Wessjohann Ludger A.,González Barrios Andrés Fernando,Cala Mónica P.,Fernández-Niño Miguel

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Software tools and approaches for compound identification of LC-MS/MS data in metabolomics;Blaženović;Metabolites,2018

4. Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS;Braga;Microchemical Journal,2018

5. Reducing deforestation through value chain interventions in countries emerging from conflict: The case of the Colombian cocoa sector;Castro-Nunez;Applied Geography,2020

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