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Journal: Foods, 2024
Volume: 13
Number: 2614
2614
Article: Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis
Authors: by Sandra Llano, Fabrice Vaillant, Margareth Santander, Andrés Zorro-González, Carlos E. González-Orozco, Isabelle Maraval, Renaud Boulanger and Sebastián Escobar
Link: https://www.mdpi.com/2304-8158/13/16/2614

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