Open AccessIdentification of the Volatile Compounds in the roasting Venezuela Criollo cocoa beans by Gas Chromatography-Spectrometry Mass
Author(s) -
Clícoco Álvarez,
Elevina Pérez,
Mary Lares,
Reanud Boulanger,
Fabrice Davrieux,
Sophie Assemat,
Emile Cros
Publication year - 2016
Publication title -
journal of nutritional health and food engineering
Language(s) - English
Resource type - Journals
ISSN - 2373-4310
DOI - 10.15406/jnhfe.2016.05.00178
Subject(s) - roasting , gas chromatography–mass spectrometry , mass spectrometry , gas chromatography , chemistry , food science , chromatography