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Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 11, p. 4466, doi. 10.1007/s13197-022-05526-w
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- Article
Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16888
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- Article
Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof.
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- European Food Research & Technology, 2019, v. 245, n. 7, p. 1459, doi. 10.1007/s00217-018-3181-6
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- Article
Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 12, p. 2508, doi. 10.1111/j.1365-2621.2010.02424.x
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- Article