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

Concepedia

Publication | Closed Access

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

268

Citations

20

References

2010

Year

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Ignacio Orozco‐Avila, Eugenia Lugo‐Cervantes, M.E. Jaramillo-Flores

Food Research International

Food ChemistryTheobroma Cacao L.Food AnalysisFood BiophysicsPrincipal Components AnalysisNon-volatile Compounds

References

	Year	Citations

Page 1