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
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, 11340 Mexico City, Mexico;
Biotechnology Department, Autonomous Metropolitan University Iztapalapa (UAM-I), Av. San Rafael Atlixco N°. 186, Col. Vicentina, Delegation lztapalapa,09340 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;
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, 11340 Mexico City, Mexico;
cocoa beans; fermentation process; gc-ms; volatile compounds;
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:果胶裂解酶对可可豆发酵和干燥的影响:可可巧克力工业中提高原料的一种选择
机译:可可豆成熟,发酵和干燥过程中过氧化物酶活性的变化
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: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:三种可可(Theobroma cacao L.)杂交种发酵过程中的微生物演替以及代谢产物和糖的动力学