Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy-Reference-Cited by-同舟云学术

Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy

Published:2016-11 Issue: Volume:211 Page:274-280
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vargas Jentzsch Paul,Ciobotă Valerian,Salinas Wilson,Kampe Bernd,Aponte Pedro M.,Rösch Petra,Popp Jürgen,Ramos Luis A.

Funder

SENESCYT

Ecuadorian Agency for Quality Assurance in Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Chocolate consumption and cardiometabolic disorders: Systematic review and meta-analysis;Buitrago-Lopez;BMJ,2011

4. Análisis sobre el desarrollo de la comercialización internacional del cacao nacional fino o de aroma del 2002 al 2012, su producción e impacto político, económico y social;Cabrera Almeida,2014

5. Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels;Caligiani;Food Chemistry,2014

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