Cocoa bean fingerprinting via correlation networks

Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization. Questions of food authenticity and food quality are hence particular...

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Detalles Bibliográficos
Autores principales: Kumar, Santhust, D’Souza, Roy N., Corno, Marcello, Ullrich, Matthias S., Kuhnert, Nikolai, Hütt, Marc-Thorsten
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8786884/
https://www.ncbi.nlm.nih.gov/pubmed/35075143
http://dx.doi.org/10.1038/s41538-021-00120-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8786884/
https://www.ncbi.nlm.nih.gov/pubmed/35075143
http://dx.doi.org/10.1038/s41538-021-00120-4

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