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An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Authors :
Santander Muñoz, Margareth
Rodríguez Cortina, Jader
Vaillant, Fabrice
Escobar Parra, Sebastian
Santander Muñoz, Margareth
Rodríguez Cortina, Jader
Vaillant, Fabrice
Escobar Parra, Sebastian
Source :
Critical Reviews in Food Science and Nutrition
Publication Year :
2020

Details

Database :
OAIster
Journal :
Critical Reviews in Food Science and Nutrition
Notes :
text, English
Publication Type :
Electronic Resource
Accession number :
edsoai.on1134287867
Document Type :
Electronic Resource

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