Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans

Antheaume, Ingrid, Leroux, Maël, Lalande, Julie, Remaud, Gérald, Diomande, Didier, Tea, Illa, Balayssac, Stéphane

Идентификаторы

Canonical: https://research.holos.house/w/8e6db47a-3d68-4936-8f1f-36775c3c9955

DOI: 10.1016/j.foodchem.2015.05.040