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Assessing cocoa aroma quality by multiple analytical approaches

(2015) FOOD RESEARCH INTERNATIONAL. 77(3). p.657-669
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Aroma, Cocoa, Electronic nose, Fingerprinting, Fermentation, Roasting, POLYPHENOL, IDENTIFICATION, THEOBROMA-CACAO, GEOGRAPHICAL ORIGIN, ROASTING CONDITIONS, GC-MS, BEANS, FLAVOR, FERMENTATION, AUTHENTICATION

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Citation

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Chicago
Tran, Diem Phuong, Davy Van de Walle, Nathalie De Clercq, Ann De Winne, Daniel Kadow, Reinhard Lieberei, Kathy Messens, Dung Nhan Tran, Koen Dewettinck, and Jim Van Durme. 2015. “Assessing Cocoa Aroma Quality by Multiple Analytical Approaches.” Food Research International 77 (3): 657–669.
APA
Tran, D. P., Van de Walle, D., De Clercq, N., De Winne, A., Kadow, D., Lieberei, R., Messens, K., et al. (2015). Assessing cocoa aroma quality by multiple analytical approaches. FOOD RESEARCH INTERNATIONAL, 77(3), 657–669.
Vancouver
1.
Tran DP, Van de Walle D, De Clercq N, De Winne A, Kadow D, Lieberei R, et al. Assessing cocoa aroma quality by multiple analytical approaches. FOOD RESEARCH INTERNATIONAL. 2015;77(3):657–69.
MLA
Tran, Diem Phuong, Davy Van de Walle, Nathalie De Clercq, et al. “Assessing Cocoa Aroma Quality by Multiple Analytical Approaches.” FOOD RESEARCH INTERNATIONAL 77.3 (2015): 657–669. Print.
@article{7071015,
  author       = {Tran, Diem Phuong and Van de Walle, Davy and De Clercq, Nathalie  and De Winne, Ann and Kadow, Daniel and Lieberei, Reinhard and Messens, Kathy and Tran, Dung Nhan and Dewettinck, Koen and Van Durme, Jim},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  language     = {eng},
  number       = {3},
  pages        = {657--669},
  title        = {Assessing cocoa aroma quality by multiple analytical approaches},
  url          = {http://dx.doi.org/10.1016/j.foodres.2015.09.019},
  volume       = {77},
  year         = {2015},
}

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