Molecular, biochemical, and sensorial characterization of cocoa (Theobroma cacao L.) beans: A methodological pathway for the identification of new regional materials with outstanding profiles
Author:
Zapata-Alvarez AndreaORCID,
Bedoya-Vergara CarolinaORCID,
Porras-Barrientos Luis D.,
Rojas-Mora Jessica M.,
Rodríguez-Cabal Héctor A.ORCID,
Gil-Garzon Maritza A.,
Martinez-Alvarez Olga L.,
Ocampo-Arango Carlos M.,
Ardila-Castañeda Maurem P.,
Monsalve-F Zulma I.
Subject
Multidisciplinary
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