Hasil Pencarian - Clotilde Hue

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  1. 1
    Fate of proanthocyanidins and anthocyanins along fermentation of cocoa seeds (<i>Theobroma cacao</i> L.)

    Fate of proanthocyanidins and anthocyanins along fermentation of cocoa seeds (<i>Theobroma cacao</i> L.) oleh Jean-Marc Brillouet, Clotilde Hue

    Diterbitkan 2017-05-01
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  2. 2
    Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans

    Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans oleh Noémie Fayeulle, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, Véronique Cheynier, Nicolas Sommerer

    Diterbitkan 2020-07-01
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  3. 3
    Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black

    Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black oleh Aecio Luís de Sousa Dias, Julie-Anne Fenger, Emmanuelle Meudec, Arnaud Verbaere, Pierre Costet, Clotilde Hue, Florent Coste, Sophie Lair, Véronique Cheynier, Jean-Claude Boulet, Nicolas Sommerer

    Diterbitkan 2023-05-01
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