Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chemical and physical characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and ro...

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Detalles Bibliográficos
Autores principales: Lin, Li-Yun, Chen, Kwei-Fan, Changchien, Lin-Ling, Chen, Kuan-Chou, Peng, Robert Y.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9145787/
https://www.ncbi.nlm.nih.gov/pubmed/35630547
http://dx.doi.org/10.3390/molecules27103058

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9145787/
https://www.ncbi.nlm.nih.gov/pubmed/35630547
http://dx.doi.org/10.3390/molecules27103058

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