Van Durme, Jim <br/><br/>
Inline roasting hyphenated with gas chromatography-mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential.  [electronic resource] 

 -  Food chemistry  Aug 2016 
 - 66-72 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.03.004  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cacao--chemistry<br/>Fermentation<br/>Food Handling--methods<br/>Gas Chromatography-Mass Spectrometry--methods<br/>Hot Temperature<br/>Organic Chemicals<br/>Smell<br/>Solid Phase Extraction