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Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review

John Edem Kongor UGent, Michael Hinneh UGent, Davy Van de Walle UGent, Emmanuel Ohene Afoakwa, Pascal Boeckx UGent and Koen Dewettinck UGent (2016) FOOD RESEARCH INTERNATIONAL. 82. p.44-52
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (review)
publication status
published
subject
keyword
Sustainable production, LACTIC-ACID BACTERIA, Flavour volatiles, Cocoa, Fermentation, KEY AROMA COMPOUNDS, ROASTING CONDITIONS, POD STORAGE, FERMENTATION, CHOCOLATE, PULP, L., PROTEINS, IDENTIFICATION
journal title
FOOD RESEARCH INTERNATIONAL
Food Res. Int.
volume
82
pages
44 - 52
Web of Science type
Review
Web of Science id
000374197300005
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.086 (2016)
JCR rank
21/129 (2016)
JCR quartile
1 (2016)
ISSN
0963-9969
DOI
10.1016/j.foodres.2016.01.012
project
VLIR TEAM Cocoa (ZEIN2013PR394) Sustaining high quality cocoa production by West African smallholder farmers
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
7262468
handle
http://hdl.handle.net/1854/LU-7262468
date created
2016-06-20 10:37:18
date last changed
2016-12-19 15:42:33
@article{7262468,
  author       = {Kongor, John Edem and Hinneh, Michael and Van de Walle, Davy and Afoakwa, Emmanuel Ohene and Boeckx, Pascal and Dewettinck, Koen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keyword      = {Sustainable production,LACTIC-ACID BACTERIA,Flavour volatiles,Cocoa,Fermentation,KEY AROMA COMPOUNDS,ROASTING CONDITIONS,POD STORAGE,FERMENTATION,CHOCOLATE,PULP,L.,PROTEINS,IDENTIFICATION},
  language     = {eng},
  pages        = {44--52},
  title        = {Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review},
  url          = {http://dx.doi.org/10.1016/j.foodres.2016.01.012},
  volume       = {82},
  year         = {2016},
}

Chicago
Kongor, John Edem, Michael Hinneh, Davy Van de Walle, Emmanuel Ohene Afoakwa, Pascal Boeckx, and Koen Dewettinck. 2016. “Factors Influencing Quality Variation in Cocoa (Theobroma Cacao) Bean Flavour Profile: a Review.” Food Research International 82: 44–52.
APA
Kongor, J. E., Hinneh, M., Van de Walle, D., Afoakwa, E. O., Boeckx, P., & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review. FOOD RESEARCH INTERNATIONAL, 82, 44–52.
Vancouver
1.
Kongor JE, Hinneh M, Van de Walle D, Afoakwa EO, Boeckx P, Dewettinck K. Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review. FOOD RESEARCH INTERNATIONAL. 2016;82:44–52.
MLA
Kongor, John Edem, Michael Hinneh, Davy Van de Walle, et al. “Factors Influencing Quality Variation in Cocoa (Theobroma Cacao) Bean Flavour Profile: a Review.” FOOD RESEARCH INTERNATIONAL 82 (2016): 44–52. Print.