Search

Your search keyword '"Hue, C"' showing total 7 results

Search Constraints

Start Over You searched for: Author "Hue, C" Remove constraint Author: "Hue, C" Topic cacao Remove constraint Topic: cacao
7 results on '"Hue, C"'

Search Results

1. Multi-block classification of chocolate and cocoa samples into sensory poles.

2. Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols.

3. Characterization of new flavan-3-ol derivatives in fermented cocoa beans.

4. Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations.

5. Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.

6. Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature.

7. Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification.

Catalog

Books, media, physical & digital resources