Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

作者: J. Rodriguez-Campos , H.B. Escalona-Buendía , I. Orozco-Avila , E. Lugo-Cervantes , M.E. Jaramillo-Flores

DOI: 10.1016/J.FOODRES.2010.10.028

关键词:

摘要: … between compounds and fermentation and drying day were associated with dynamics of these compounds. The identification of principal compound produced during the fermentation …

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