Volatile compounds during traditional fermentation and dying of cacao (Theobroma cacao)

被引：0
|
作者：
Lugo, Eugenia [1 ]
Gschaedler, Anne [1 ]
Rodriguez, Jacobo [1 ]
机构：
[1] Ctr Invest & Asistencia Tecnol & Diseno Estado Ja, Food Technol, Guadalajara, Jalisco, Mexico
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2017年 / 253卷
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D O I：
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
152
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页数：2
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