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Showing 1 to 2 of 2 for “"Cacao beans"”.
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
… complexity depends on many factors, such as cacao bean genotype, environmental growing conditions, postharvest management, and chocolate production. It has been an object of study for more than 100 years, and over the years, more than 600 volatiles have been identified in cocoa flavor. …
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Understanding and defining the quality-associated complexities of Theobroma cacao beans and its brewed beverage products
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2026-08-01