Cocoa bean fingerprinting via correlation networks
Abstract Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization. Questions of food authenticity and food quality are hence p...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2022-01-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-021-00120-4 |