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Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation

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

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Ansgar Schlüter; Tilo Hühn; Markus Kneubühl; Karin Chatelain; Sascha Rohn; Irene Chetschik;
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1. Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation [J] . Ansgar Schlüter, Tilo Hühn, Markus Kneubühl, Journal of Agricultural and Food Chemistry . 2020,第38期

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
2. A laboratory-scale model cocoa fermentation using dried, unfermented beans and artificial pulp can simulate the microbial and chemical changes of on-farm cocoa fermentation [J] . Lee Andrew H., Neilson Andrew P., OKeefe Sean F., European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2019,第2期

机译：使用干燥，未引人注射的豆类和人工纸浆的实验室型模型可可发酵可以模拟农用可可发酵的微生物和化学变化
3. Investigations on the Aroma of Cocoa Pulp (Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans [J] . Chetschik Irene, Kneubuhl Markus, Chatelain Karin, Journal of Agricultural and Food Chemistry . 2018,第10期

机译：Cocoa纸浆（CacroMaao L.）香气的调查及其对发酵可可豆气味的影响
4. QUALITY COMPARISON OF COCOA BEANS DRIED USING SOLAR AND SUN DRYING WITH PERFORATED AND NON-PERFORATED DRYING PLATFORM [C] . CHING LIK HII, CHUNG LIM LAW, R ABDUL RAHMAN, Asia-Pacific Drying Conference . 2007

机译：使用太阳能和阳光干燥与穿孔和非穿孔干燥平台干燥的可可豆的质量比较
5. Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study [O] . Maritza Gil, Pablo Ruiz, Jairo Quijano, 2020

机译：温度对可可豆干燥过程中丙烯酰胺形成的影响：实验和计算研究
6. Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during Moist Incubation of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation [O] . -1

机译：可可豆的新型时间和地点和地点的采后处理：对未发酵和干燥可可尖的湿润孵育过程中的香气形成的研究，并与传统发酵比较

Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation

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