Open AccessThe roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru
Author(s) -
Marvin G. Valle-Epquín,
César R. Balcázar-Zumaeta,
Erick A. Auquiñivín-Silva,
Armstrong B. Fernández-Jeri,
Guillermo Idrogo-Vásquez,
Efraín M. Castro–Alayo
Publication year - 2020
Publication title -
scientia agropecuaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.137
H-Index - 2
eISSN - 2306-6741
pISSN - 2077-9917
DOI - 10.17268/sci.agropecu.2020.04.16
Subject(s) - roasting , food science , aroma , chemistry