posted on 2013-01-17, 00:00authored byBodo Trognitz, Emile Cros, Sophie Assemat, Fabrice Davrieux, Nelly Forestier-Chiron, Eusebio Ayestas, Aldo Kuant, Xavier Scheldeman, Michael Hermann
Study trees and their cocoa; grouping by genetic background, potential yield, contents of taste determining compounds in fermented and non-fermented beans estimated by NIRS, and results of sensory evaluations throughout two harvests.