Résultats pour Auteur : "Assi-Clair, Brice Judicaël"
Nombre de documents : 3.
2022
2021
Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds.
Koné Koumba Maî, Assi-Clair Brice Judicaël, Kouassi Ange Didier Dominique, Koffi Yao Alfred, Ban-Koffi Louis, Durand Noël, Lebrun Marc, Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice.
2021.
International Journal of Food Science and Technology,
56 (5), n.spéc. Microbiota, probiotics and prebiotics : 2516-2529.
2017
Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulted chocolate.
Assi-Clair Brice Judicaël, Guehi Tagro Simplice, Koné Maï K., Lahon Marie-Christine, Berthiot Laurent, Durand Noël, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud.
2017.
. Universita Del Piemonte Orientale, Universita Degli Studi Di Torino
. Turin : s.n., 1 poster
International Conference on Cocoa Coffee and Tea 2017. 4, Turin, Italie, 25 Juin 2017/28 Juin 2017.
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