Kone K.M., Guehi T.S., Durand N., Ban-Koffi L., Berthiot L., Fontana-Tachon A., Brou K., Boulanger R., Montet D.
2016
Cocoa flavor is the most important organoleptic property according to chocolate consumers. Raw cocoa beans sourced from Ivory Coast are not known for their fine aroma quality. In the global framework of raw cocoa quality improvement, this study dealt with the determination and control of the conditions of the aroma compound formation and aimed to determine the potential contribution of yeast ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires
2016
Cocoa flavor is the most important organoleptic property according to chocolate consumers. Raw cocoa beans sourced from Ivory Coast are not known for their fine aroma quality. In the global framework of raw cocoa quality improvement, this study dealt with the determination and control of the conditions of the aroma compound formation and aimed to determine the potential contribution of yeast ...
Traitement et conservation des produits alimentaires; Composition des produits alimentaires