Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters
| cg.authorship.types | CGIAR single centre | en_US |
| cg.contributor.affiliation | Bioversity International | en_US |
| cg.place | Rome, Italy | en_US |
| cg.subject.bioversity | ORGANOLEPTIC ANALYSIS | en_US |
| cg.subject.bioversity | STANDARDS | en_US |
| cg.subject.bioversity | EVALUATION | en_US |
| dc.contributor.author | Alvarado, D. | en_US |
| dc.contributor.author | Laliberte, B. | en_US |
| dc.contributor.author | Capozio, N. | en_US |
| dc.date.accessioned | 2019-06-13T10:23:34Z | en_US |
| dc.date.available | 2019-06-13T10:23:34Z | en_US |
| dc.identifier.uri | https://hdl.handle.net/10568/101556 | en_US |
| dc.title | Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters | en_US |
| dcterms.accessRights | Open Access | en_US |
| dcterms.bibliographicCitation | Alvarado, D.; Laliberté, B.; Capozio, N. (2019) Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters. Poster and handout presented at the 2nd Meeting of the Joint Boards of Bioversity International and CIAT. Maccarese, Italy, May 2019. Rome (Italy) Bioversity International. 3 p. | en_US |
| dcterms.extent | 3 p. | en_US |
| dcterms.issued | 2019 | en_US |
| dcterms.language | en | en_US |
| dcterms.license | Other | en_US |
| dcterms.publisher | Bioversity International | en_US |
| dcterms.subject | theobroma cacao | en_US |
| dcterms.subject | flavour | en_US |
| dcterms.subject | quality | en_US |
| dcterms.subject | evaluation | en_US |
| dcterms.subject | organoleptic analysis | en_US |
| dcterms.subject | standards | en_US |
| dcterms.type | Poster | en_US |