机译:发酵时间和干燥温度对可可中挥发性化合物的影响
Department of Food Science, National School of Biological Sciences National Polytechnic Institute (ENCB-IPN), Prolongation de Carpio y Plan de Ayala s. Col. Santo Tomas,Delegation Miguel Hidalgo, 7 7340 Mexico City, Mexico;
Biotechnology Department, Autonomous Metropolitan University Iztapalapa (UAM-I), Av. San Rafael Atlixco N° 786, Col. Vicentina, Delegation Iztapalapa, 09340 Mexico City, Mexico;
Environmental Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N° 800 Col. Colinas de la Normal.44270 Guadalajara, Mexico;
Food Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N" 800 Col. Colinas de la Normal,44270 Guadalajara, Mexico;
Department of Food Science, National School of Biological Sciences National Polytechnic Institute (ENCB-IPN), Prolongation de Carpio y Plan de Ayala s. Col. Santo Tomas,Delegation Miguel Hidalgo, 7 7340 Mexico City, Mexico;
Food Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N" 800 Col. Colinas de la Normal,44270 Guadalajara, Mexico;
cocoa bean quality; fermentation-drying process; GC-MS; volatile profile;
机译:可可豆中挥发性和非挥发性化合物在发酵和干燥过程中使用主成分分析的动力学
机译:利用Venn图和PCA分析5种玛雅可可豆在发酵和干燥过程中的挥发性化合物
机译:散装和细香可可豆可可豆发酵过程中挥发性化合物的时间变化
机译:可可克隆及发酵时间对可可豆(Cacao L.)物理和化学特征的影响
机译:包衣过程中食品粉末的粘附力以及碱化和烘烤条件对可可挥发性化合物的影响。
机译:接种可可粉发酵产生的功能性挥发性化合物的可追溯性及其潜在的健康益处
机译:Cocoa Beans的新型时间和地点和地点的采后治疗:对未发酵和干燥的可可尖的“湿润孵化”中的香气形成的研究及传统发酵比较