Fruity, nutty, floral, spicy? Why assessing cocoa flavours matters

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cg.authorship.typesCGIAR single centreen
cg.contributor.affiliationBioversity Internationalen
cg.placeRome, Italyen
cg.subject.bioversityORGANOLEPTIC ANALYSISen
cg.subject.bioversitySTANDARDSen
cg.subject.bioversityEVALUATIONen
dc.contributor.authorAlvarado, D.en
dc.contributor.authorLaliberte, B.en
dc.contributor.authorCapozio, N.en
dc.date.accessioned2019-06-13T10:23:34Zen
dc.date.available2019-06-13T10:23:34Zen
dc.identifier.urihttps://hdl.handle.net/10568/101556
dc.titleFruity, nutty, floral, spicy? Why assessing cocoa flavours mattersen
dcterms.accessRightsOpen Access
dcterms.bibliographicCitationAlvarado, 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
dcterms.extent3 p.en
dcterms.issued2019en
dcterms.languageen
dcterms.licenseOther
dcterms.publisherBioversity Internationalen
dcterms.subjecttheobroma cacaoen
dcterms.subjectflavouren
dcterms.subjectqualityen
dcterms.subjectevaluationen
dcterms.subjectorganoleptic analysisen
dcterms.subjectstandardsen
dcterms.typePoster

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