Quality Differences and Profiling of Volatile Components Between Fermented and Unfermented Cocoa Seeds (theobroma Cacao L.) of Criollo, Forastero and Trinitario in China
Beverage Plant Research（2024）
Key words
cocoa,volatile components,quality traits,different cocoa groups
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined