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Volumn 109, Issue , 2018, Pages 196-203

Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil

Author keywords

Chocolate quality; Cocoa fermentation; Cocoa varieties; GC MS; MALDI TOF MS; Protein profile

Indexed keywords

COCOA; FERMENTATION; INDUCTIVELY COUPLED PLASMA; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

EID: 85046011380     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.04.012     Document Type: Article
Times cited : (63)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.