Influence of the starter culture on the volatile profile of processed cocoa beans by gas chromatography–mass spectrometry in high resolution mode

CARLOS AUGUSTO LEDESMA ESCOBARFELICIANO PRIEGO CAPOTE2026-01-292026-01-29202210.1016/j.fbio.2022.1016692-s2.0-85126116091https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/34686BiochemistryFood ScienceInfluence of the starter culture on the volatile profile of processed cocoa beans by gas chromatography–mass spectrometry in high resolution moderesearch article