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Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra
Dennis Sandris Nielsen
, Pia Snitkjær, Franciscus Winfried J van der Berg
24
Citationer (Scopus)
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Alfabetisk
Landbrug og biologi
analytical methods
8%
beans
55%
chemical composition
6%
cocoa beans
33%
denaturing gradient gel electrophoresis
82%
fermentation
50%
flavor
13%
food microbiology
12%
least squares
7%
methodology
2%
microbial activity
24%
microbiology
8%
microorganisms
5%
monitoring
5%
multivariate analysis
7%
near-infrared spectroscopy
9%
principal component analysis
6%
pulp
13%
sampling
5%
yeasts
5%
Medicin og biovidenskab
Astringents
12%
Chemical Phenomena
11%
Data Analysis
5%
Denaturing Gradient Gel Electrophoresis
100%
Fermentation
75%
Food Microbiology
13%
Least-Squares Analysis
8%
Microbial Interactions
12%
Microbiology
8%
Multivariate Analysis
5%
Near-Infrared Spectroscopy
9%
Principal Component Analysis
8%
Yeasts
6%