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

2026-06-27http://hdl.handle.net/123456789/58749application/pdfOpen Accesstheobroma cacaoacid base equilibriumorganic compoundsModulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profilesJournal Article