Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans

Afr. J. Agric. Res. ISI Document Delivery No.: 358QY Times Cited: 2 Cited Reference Count: 26 Guehi, Simplice Tagro Dingkuhn, Michael Cros, Emile Fourny, Gerard Ratomahenina, Robert Moulin, Guy Vidal, Anne Clement Cirad cocoa program Montpellier This research was supported by the Cirad cocoa program...

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Bibliographic Details
Main Authors: Guehi, Simplice Tagro, Dingkuhn, Michael, Cros, Emile, Fourny, Gérard, Ratomahenina, Robert, Moulin, Guy, Vidal, Anne Clement
Other Authors: Université Abobo-Adjamé, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Institut National de la Recherche Agronomique (INRA), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
Format: Article in Journal/Newspaper
Language:English
Published: HAL CCSD 2008
Subjects:
Raw cocoa beans
processing technologies
free fatty acids content
[SDV.OT]Life Sciences [q-bio]/Other [q-bio.OT]
Isi
Victoria Island
Online Access:https://hal.inrae.fr/hal-02663826
https://hal.inrae.fr/hal-02663826/document
https://hal.inrae.fr/hal-02663826/file/2008_Guehi_Afr%20J%20Agric%20Res_1.pdf

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