Search Results - "Assemat, S"

Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification by HUE, C, GUNATA, Z, BERGOUNHOU, A, ASSEMAT, S, BOULANGER, R, SAUVAGE, F. X, DAVRIEUX, F

“…Fermentation is a key step in obtaining fine cocoa through the formation of potent aroma precursors. The fermentation level of cocoa beans is traditionally…”
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Bean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.) by Assemat, S., Lachenaud, Ph, Ribeyre, F., Davrieux, F., Pradon, J.-L., Cros, E.

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Bean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.) by Assemat, S, Lachenaud, P, Ribeyre, F, Davrieux, F, Pradon, J.L, Cros, E

“…Naturalized cocoa populations originating from the Oyapok and Tanpok basins in French Guiana were studied for their technological characters (bean count, fat…”
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