Omics approaches to understand cocoa processing and chocolate flavor development: A review
Fabio Herrera‐Rocha, Miguel Fernández‐Niño, Mónica P. Cala, Jorge Duitama, Andrés Fernando González Barrios
Topics & Concepts
TheobromaCOCOA BEANBiologyBiotechnologyMetagenomicsFood scienceBotanyFermentationBiochemistryGeneFood Chemistry and Fat AnalysisCocoa and Sweet Potato AgronomyMeat and Animal Product Quality