Found: 4
Select item for more details and to access through your institution.
Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16888
- By:
- Publication type:
- Article
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
- By:
- Publication type:
- Article
Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 7, p. 1459, doi. 10.1007/s00217-018-3181-6
- By:
- Publication type:
- Article
Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 12, p. 2508, doi. 10.1111/j.1365-2621.2010.02424.x
- By:
- Publication type:
- Article