Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile-A

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile-A

Davy Van de Walle, Emmanuel Ohene Afoakwa, Pascal Boeckx, Koen Dewettinck

John Edem Kongor a, b,⁎, Michael Hinneh a, b, Davy Van de Walle a, Emmanuel Ohene Afoakwa b, Pascal Boeckx c, Koen Dewettinck a a Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium b Department of Nutrition & Food Science, University of Ghana, PO Box LG 134, Legon-Accra, Ghana c Isotope Bioscience Laboratory (ISOFYS), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium abstract articleinfo

2016

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:cocyvO7vrcwC

English