Fate of proanthocyanidins and anthocyanins along fermentation of cocoa seeds (<i>Theobroma cacao</i> L.)

by Jean-Marc Brillouet, Clotilde Hue
Published 2017-05-01

Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans

by Noémie Fayeulle, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, Véronique Cheynier, Nicolas Sommerer
Published 2020-07-01