Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles

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dc.creatorDahiana Becerra, Lili
dc.creatorYolanda Ruiz-Pardo, Ruth
dc.creatorVaillant, Fabrice
dc.creatorViviana Zuluaga, Martha
dc.creatorBoulanger, Renaud
dc.creatorSantander, Margareth
dc.creatorEscobar-Parra, Sebastián
dc.date2024-11
dc.date2025-03-07T15:38:18Z
dc.date2025-03-07T15:38:18Z
dc.date.accessioned2026-06-27T13:25:06Z
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/173512
dc.identifier.urihttp://hdl.handle.net/123456789/58749
dc.languageen
dc.publisherElsevier
dc.rightsOpen Access
dc.sourceDahiana Becerra, L.; Yolanda Ruiz-Pardo, R.; Vaillant, F.; Viviana Zuluaga, M.; Boulanger, R.; Santander, M.; Escobar-Parra, S. (2024) Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles. Food Research International 196: 115109. ISSN: 0963-9969
dc.subjecttheobroma cacao
dc.subjectacid base equilibrium
dc.subjectorganic compounds
dc.titleModulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles
dc.typeJournal Article

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