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M.K. Koné
M.K. Koné
Food science
Fermentation
Aroma
Environmental science
cote d ivoire
4
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Effect of post-harvest treatments on the occurrence of Polycyclic Aromatic Hydrocarbon (PAHs) in raw cocoa beans sourced from Côte d'Ivoire
2017
Didier-Axel Sess-Tchotch
Tagro Simplice Guehi
M.K. Koné
Angélique Fontana-Tachon
Noël Durand
Joël Grabulos
Renaud Boulanger
Didier Montet
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Impact of technological post-harvest processing on the production of chocolate aroma compounds in raw cocoa beans originated from Côte d'Ivoire
2017
M.K. Koné
P. Bony Koffi
Tagro Simplice Guehi
Marc Lebrun
Noël Durand
Angélique Fontana
Didier Montet
Renaud Boulanger
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Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulted chocolate
2017
B.J. Assi-Clair
Tagro Simplice Guehi
M.K. Koné
Marie-Christine Lahon
Laurent Berthiot
Noël Durand
Marc Lebrun
A. Julien-Ortiz
Isabelle Maraval
Renaud Boulanger
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Using Rhizopus sp. against the growth of Aspergillus carbonarius as a potential biological control method of ochratoxin A contamination in raw cocoa beans
2017
Kra Brou Didier Kedjebo
Tagro Simplice Guehi
M.K. Koné
Pascaline Alter
Noël Durand
Renaud Boulanger
Angélique Fontana
Didier Montet
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