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Nombre de documents : 1.
Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof.
Assi Clair Brice Judicaël, Koné Mai Koumba, Kouamé K., Lahon Marie-Christine, Berthiot Laurent, Durand Noel, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice.
2019.
European Food Research and Technology, 245 (7) : 1459-1471.
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