Search Results - Koné, M. Koumba

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    Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate

    Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate by Kouassi, Ange Didier D., Koné, Koumba M., Assi-Clair, Brice J., Lebrun, Marc, Maraval, Isabelle, Boulanger, Renaud, Fontana, Angélique, Guehi, Tagro S.

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  2. 2
    Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation

    Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation by Koné, M. Koumba, Guéhi, S. Tagro, Durand, Noël, Ban-Koffi, L., Berthiot, Laurent, Tachon, A. Fontana, Brou, Kouakou, Boulanger, Renaud, Montet, Didier

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