Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis
J. Rodriguez-Campos, H. B. Escalona-Buendía, I. Orozco-Avila, E. Lugo-Cervantes, M. E. Jaramillo-Flores
Profundice en los temas de investigación de 'Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis'. En conjunto forman una huella única.