Molecular, biochemical, and sensorial characterization of cocoa (Theobroma cacao L.) beans: A methodological pathway for the identification of new regional materials with outstanding profiles
Zapata-Alvarez, Andrea, Bedoya-Vergara, Carolina, Porras-Barrientos, Luis D., Rojas-Mora, Jessica M., Rodríguez-Cabal, Héctor A., Gil-Garzon, Maritza A., Martinez-Alvarez, Olga L., Ocampo-Arango, Carlos M., Ardila-Castañeda, Maurem P., Monsalve-F, Zulma I.
Published in Heliyon (15.02.2024)
Published in Heliyon (15.02.2024)
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