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Influence of the starter culture on the volatile profile of processed cocoa beans by gas chromatography–mass spectrometry in high resolution mode

Karla G Alvarez-Villagómez, Carlos A. Ledesma‐Escobar, Feliciano Priego‐Capote, V.J. Robles-Olvera, Pedro Ávila García

2022Food Bioscience17 citationsDOI

Topics & Concepts

StarterFermentationChemistryRoastingFood scienceMass spectrometryCOCOA BEANGas chromatography–mass spectrometryChromatographyPhysical chemistryFood Chemistry and Fat AnalysisFermentation and Sensory AnalysisBiochemical and biochemical processes
Influence of the starter culture on the volatile profile of processed cocoa beans by gas chromatography–mass spectrometry in high resolution mode | Litcius