Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach.

Autor: Afifah EN; Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.; Department of Agronomy, Faculty of Agriculture, Universitas Gadjah Mada, Jl. Flora, Bulaksumur, Sleman district, Daerah Istimewa Yogyakarta 55281, Indonesia., Sari IA; Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, Jawa Timur 68118, Indonesia., Susilo AW; Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, Jawa Timur 68118, Indonesia., Malik A; Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, Jawa Timur 68118, Indonesia., Fukusaki E; Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.; Osaka University Shimadzu Omics Innovation Research Laboratories, International Center for Biotechnology, Osaka University, 2-1, Yamadaoka, Suita, Osaka, Japan., Putri SP; Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.

Publikováno v: Food chemistry: X [Food Chem X] 2024 Sep 12; Vol. 24, pp. 101832. Date of Electronic Publication: 2024 Sep 12 (Print Publication: 2024).