Sandra Llano

1PUBLICATIONS
2CO-AUTHORS
Food chemistry and food sensory science
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Publications (1)

|Aug 29, 2024
Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis.

Sandra Llano, Fabrice Vaillant, Margareth Santander

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Frequent Collaborators

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Fabrice Vaillant

1 joint publications

Renaud Boulanger