Two molecules newly identified by Mass Spectrometry in fermented cocoa beans have a strong impact on chocolate sensory quality - Archive ouverte HAL Accéder directement au contenu
Communication Dans Un Congrès Année : 2017

Two molecules newly identified by Mass Spectrometry in fermented cocoa beans have a strong impact on chocolate sensory quality

Noémie Fayeulle
  • Fonction : Auteur
  • PersonId : 1018876
Jean Claude Boulet
J.M. Roger
C. Hue
  • Fonction : Auteur
R. Boulanger
  • Fonction : Auteur
Veronique Cheynier
Nicolas Sommerer

Résumé

Two molecules newly identified by Mass Spectrometry in fermented cocoa beans have a strong impact on chocolate sensory quality. International Symposium on cocoa research
Fichier non déposé

Dates et versions

hal-01603067 , version 1 (02-10-2017)

Identifiants

  • HAL Id : hal-01603067 , version 1
  • PRODINRA : 404738

Citer

Noémie Fayeulle, Anna Vallverdu Queralt, Jean Claude Boulet, J.M. Roger, C. Hue, et al.. Two molecules newly identified by Mass Spectrometry in fermented cocoa beans have a strong impact on chocolate sensory quality. International Symposium on cocoa research, Nov 2017, Lima, Peru. ⟨hal-01603067⟩
130 Consultations
0 Téléchargements

Partager

Gmail Facebook X LinkedIn More