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Nombre de documents : 2.
Exploring the impact of fermentation time and climate on quality of cocoa bean-derived chocolate: Sensorial profile and volatilome analysis.
Llano Gil Sandra Milena, Vaillant Fabrice, Santander Margareth, Zorro Gonzalez Andrés felipe, González-Orozco Carlos E., Maraval Isabelle, Boulanger Renaud, Escobar Sebastián.
2024.
Foods, 13:2614, 18 p.
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Patterns of volatile diversity yield insights into the genetics and biochemistry of the date palm fruit volatilome.
Flowers Jonathan M., Hazzouri Khaled M., Lemansour Alain, Capote Tiago, Gros-Balthazard Muriel, Ferrand Sylvie, Lebrun Marc, Amiri Khaled M. A., Purugganan Michael D..
2022.
Frontiers in Plant Science, 13, 14 p.
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