Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (<i>Theobroma cacao</i> L.) of Criollo, Forastero and Trinitario in China
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Publisher
Maximum Academic Press
Subject
Ocean Engineering
Reference55 articles.
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Predan GMI, Lazăr DA, Lungu II. 2019. Cocoa industry—from plant cultivation to cocoa drinks production, ed. Grumezescu AM, Holban AM . Caffeinated and cocoa based beverages. UK: Academic Press, Elsevier. pp. 489-507.
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Kongor JE, Hinneh M, Van de Walle D, Afoakwa EO, Boeckx P, et al. 2016. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile—A review. Food Research International 82: 44−52.
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Nair KP. 2021. Cocoa (Theobroma cacao L. ), Tree Crops. GER: Springer International Publishing. pp. 153-213.
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