Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
about
The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.Implementation of chemometrics in quality evaluation of food and beverages.
P2860
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
description
2010 nî lūn-bûn
@nan
2010年の論文
@ja
2010年学术文章
@wuu
2010年学术文章
@zh-cn
2010年学术文章
@zh-hans
2010年学术文章
@zh-my
2010年学术文章
@zh-sg
2010年學術文章
@yue
2010年學術文章
@zh
2010年學術文章
@zh-hant
name
Ghanaian cocoa bean fermentati ...... phic methods and chemometrics.
@en
type
label
Ghanaian cocoa bean fermentati ...... phic methods and chemometrics.
@en
prefLabel
Ghanaian cocoa bean fermentati ...... phic methods and chemometrics.
@en
P2093
P2860
P50
P1476
Ghanaian cocoa bean fermentati ...... phic methods and chemometrics.
@en
P2093
Jemmy Takrama
Marc Bassompiere
Margaret Owusu
Patrick C Aculey
P2860
P304
P356
10.1111/J.1750-3841.2010.01710.X
P577
2010-08-01T00:00:00Z