Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation

This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages...

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Detalles Bibliográficos
Autores principales: Fang, Yiming, Li, Rui, Chu, Zhong, Zhu, Kexue, Gu, Fenglin, Zhang, Yanjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455942/
https://www.ncbi.nlm.nih.gov/pubmed/32884693
http://dx.doi.org/10.1002/fsn3.1701

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455942/
https://www.ncbi.nlm.nih.gov/pubmed/32884693
http://dx.doi.org/10.1002/fsn3.1701

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