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766 积分 2024-09-24 加入
Technical Feasibility, Quality and Environmental Impact of a Partial Replacement of Cocoa Nibs with Cocoa Bean Hulls in Chocolate Bars
15天前
已完结
Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes
21天前
已完结
Relationship between physicochemical properties of roasted cocoa beans and climate patterns: Quality and safety implications
21天前
已完结
Volatile compounds and flavor perception of cocoa mass and dark chocolates from Indonesian cocoa beans: insights into sensory acceptability
21天前
已完结
Recent advances in cocoa chemistry and roasting
21天前
已完结
Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes
21天前
已完结
Chemical composition and volatile profile of cocoa liquors from Colombian Criollo cacao
21天前
已完结
Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor
21天前
已完结
Fortification of the Bioactive and Sensory Profile of Dark Cup Chocolate Formulated with Three Percentages of Cocoa Liquor (Forastero Variety)
22天前
已完结
Trade-off between chemical safety and bioactivity during cocoa roasting revealed by multivariate modeling
22天前
已完结
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