Work

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA

Year: 2019

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2019.108834

Authors: Marycarmen Utrilla-Vázquez, Jacobo Rodríguez-Campos, Carlos Hugo Avendaño-Arazate, Anne Gschaedler, Eugenia Lugo-Cervantes

Institutions: Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Consejo Nacional de Ciencia y Tecnología, Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación

Award: G8178763451

OpenAlex ID: W2991065689

FWCI: 5.555

Cites: 36

Cited by: 110

Related to: 10