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机译:太阳干燥过程对哥伦比亚安蒂奥基亚市种植的可可(Theobroma cacao L.)感官和化学品质的影响
Univ Antioquia, Food Sci & Technol, Fac Ciencias Farmaceut & Alimentarias, Res Grp Anal Sensorial, Calle 70 52-21, Medellin, Antioquia, Colombia;
Univ Antioquia, Publ Hlth, Fac Ciencias Farmaceut & Alimentarias, Res Grp Anal Sensorial, Calle 70 52-21, Medellin 1226, Antioquia, Colombia;
Univ Antioquia, Food Engn, Fac Ciencias Farmaceut & Alimentarias, Res Grp Anal Sensorial, Calle 70 52-21, Medellin, Antioquia, Colombia;
Univ Nacl Colombia, Researcher Grp Invest Ingn Alimentos, Fac Ciencias Agr, Corp Univ Lasallista,GRIAL,Agr Sci, Carrera 51 118 57, Caldas, Antioquia, Colombia;
Theobroma cacao L; Fermentation; Solar drying; Sensory analysis; Chemical characterization, Multivariate; Analysis;
机译:哥伦比亚北部维拉可可农场可可豆的感官质量评估
机译:太阳能和微波炉干燥对发酵的Forastero(Theobroma Cacao L.)市场价值质量的几个化学参数的影响
机译:太阳能和微波炉干燥对发酵的Forastero(Theobroma Cacao L.)市场价值质量的几个化学参数的影响
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:在圣卢西亚对可可豆(可可可可)进行太阳能干燥
机译:在原发性发酵过程中Cocoa Beans(Teamobroma Cacao L.)的化学和风味轮廓变化
机译:评估不同可可(CacroMaaOL L.)的加工豆类的质量参数