【作者】:J. Rodriguez-Camposa, H.B. Escalona-Buendíac, I. Orozco-Avilab, E. Lugo-Cervantesb, M.E. Jaramillo-Floresa
【题名】:Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis
【期刊、年、卷、期、起止页码】:Food Research International, 2011,44(1): 250–258.