Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits. [electronic resource]
Producer: 20191104ISSN:- 2072-6643
- Acetaldehyde -- analogs & derivatives
- Acetates -- analysis
- Aldehydes -- analysis
- Anti-Infective Agents -- analysis
- Antioxidants -- analysis
- Benzaldehydes -- analysis
- Cacao -- chemistry
- Chocolate -- microbiology
- Cooking
- Fermentation
- Food Microbiology
- Functional Food -- analysis
- Humans
- Limonene -- analysis
- Phenylethyl Alcohol -- analogs & derivatives
- Taste
- Volatile Organic Compounds -- analysis
- Yeasts -- growth & development
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Publication Type: Journal Article; Review
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