Use of non-destructive methods to differentiate cocoa beans based on variety and fermentation level.

Biyendolo Loumpangou BD, Ounaissi D, Lançon-Verdier V, Nzikou JM, Maury C.

DOI: 10.1002/jsfa.70463
Published: 2026-01-22
Container: J Sci Food Agric
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.70463,
  title = {Use of non-destructive methods to differentiate cocoa beans based on variety and fermentation level.},
  author = {Biyendolo Loumpangou BD and  Ounaissi D and  Lançon-Verdier V and  Nzikou JM and  Maury C.},
  year = {2026},
  journal = {J Sci Food Agric},
  doi = {10.1002/jsfa.70463},
  url = {https://doi.org/10.1002/jsfa.70463}
}

RIS

TY  - JOUR
TI  - Use of non-destructive methods to differentiate cocoa beans based on variety and fermentation level.
AU  - Biyendolo Loumpangou BD
AU  -  Ounaissi D
AU  -  Lançon-Verdier V
AU  -  Nzikou JM
AU  -  Maury C.
PY  - 2026
JO  - J Sci Food Agric
DO  - 10.1002/jsfa.70463
UR  - https://doi.org/10.1002/jsfa.70463
ER  -

APA

BD, B. L., D, O., V, L., JM, N., & C., M. (2026). Use of non-destructive methods to differentiate cocoa beans based on variety and fermentation level.. J Sci Food Agric. https://doi.org/10.1002/jsfa.70463

Source records

europe-pmc · retrieved 2026-09-27T06:13:39.055Z
hal · retrieved 2026-09-27T06:13:39.080Z