Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review
(2016) FOOD RESEARCH INTERNATIONAL. 82. p.44-52
Please use this url to cite or link to this publication:
http://hdl.handle.net/1854/LU-7262468
- author
- John Edem Kongor UGent, Michael Hinneh UGent, Davy Van de Walle UGent, Emmanuel Ohene Afoakwa, Pascal Boeckx UGent and Koen Dewettinck UGent
- organization
- year
- 2016
- 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.