Work

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Year: 2008

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf802098f

Authors: Felix Frauendorfer, Peter Schieberle

Institution: Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2048229233

FWCI: 5.549

Cites: 42

Cited by: 259

Related to: 10