Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics

Patrick C. Aculey; Pia Snitkjær; Margaret Owusu; Marc Bent Renè Bassompierre; Jemmy Takrama; Lars Nørgaard; Mikael Agerlin Petersen; Dennis Sandris Nielsen

doi:10.1111/j.1750-3841.2010.01710.x

Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics

Patrick C. Aculey, Pia Snitkjær, Margaret Owusu, Marc Bent Renè Bassompierre, Jemmy Takrama, Lars Nørgaard, Mikael Agerlin Petersen, Dennis Sandris Nielsen

Research output: Contribution to journal › Journal article › Research › peer-review

87 Citations (Scopus)

Original language	English
Journal	Journal of Food Science
Volume	75
Issue number	6
Pages (from-to)	S300-S307
Number of pages	8
ISSN	0022-1147
DOIs	https://doi.org/10.1111/j.1750-3841.2010.01710.x
Publication status	Published - 2010

Access to Document

10.1111/j.1750-3841.2010.01710.x

Cite this

Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics. / Aculey, Patrick C.; Snitkjær, Pia; Owusu, Margaret; Bassompierre, Marc Bent Renè; Takrama, Jemmy; Nørgaard, Lars; Petersen, Mikael Agerlin ; Nielsen, Dennis Sandris.

In: Journal of Food Science, Vol. 75, No. 6, 2010, p. S300-S307.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Aculey, Patrick C.

AU - Snitkjær, Pia

AU - Owusu, Margaret

AU - Bassompierre, Marc Bent Renè

AU - Takrama, Jemmy

AU - Nørgaard, Lars

AU - Petersen, Mikael Agerlin

AU - Nielsen, Dennis Sandris

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DO - 10.1111/j.1750-3841.2010.01710.x

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VL - 75

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JO - Journal of Food Science

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