Advanced search
1 file | 355.81 KB

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

Author
Organization
Project
VLIR TEAM Cocoa (ZEIN2013PR394) Sustaining high quality cocoa production by West African smallholder farmers
Keywords
Sustainable production, LACTIC-ACID BACTERIA, Flavour volatiles, Cocoa, Fermentation, KEY AROMA COMPOUNDS, ROASTING CONDITIONS, POD STORAGE, FERMENTATION, CHOCOLATE, PULP, L., PROTEINS, IDENTIFICATION

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 355.81 KB

Citation

Please use this url to cite or link to this publication:

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.
@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},
}

Altmetric
View in Altmetric
Web of Science
Times cited: