Llano, S.; Vaillant, F.; Santander, M.; Zorro-González, A.; González-Orozco, C.E.; Maraval, I.; Boulanger, R.; Escobar, S.
Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis. Foods 2024, 13, 2614.
https://doi.org/10.3390/foods13162614
AMA Style
Llano S, Vaillant F, Santander M, Zorro-González A, González-Orozco CE, Maraval I, Boulanger R, Escobar S.
Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis. Foods. 2024; 13(16):2614.
https://doi.org/10.3390/foods13162614
Chicago/Turabian Style
Llano, Sandra, Fabrice Vaillant, Margareth Santander, Andrés Zorro-González, Carlos E. González-Orozco, Isabelle Maraval, Renaud Boulanger, and Sebastián Escobar.
2024. "Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis" Foods 13, no. 16: 2614.
https://doi.org/10.3390/foods13162614
APA Style
Llano, S., Vaillant, F., Santander, M., Zorro-González, A., González-Orozco, C. E., Maraval, I., Boulanger, R., & Escobar, S.
(2024). Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis. Foods, 13(16), 2614.
https://doi.org/10.3390/foods13162614