Evaluation of melanoidins formation in the roasting process of Colombian origin cocoa and their human biotransformation by in vitro digestion.

Peña Correa, Fabiola (PhD candidate)
Fogliano, Vincenzo (Promotor)

Project: PhD

Status	Finished
Effective start/end date	23/08/18 → 26/05/23

1 internal PhD, WU

Maillard reaction in cocoa: The use of fluidized bed roasting tomodulate aroma compounds and physiological aspects
Peña Correa, R. F., 26 May 2023, Wageningen: Wageningen University. 198 p.
Research output: Thesis › internal PhD, WU

Open Access