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S. Tagro Guéhi
S. Tagro Guéhi
Food science
Fermentation
Horticulture
Biology
Nitrogen
4
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103
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Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation
2016
Food Research International
M. Koumba Koné
S. Tagro Guéhi
Noël Durand
Louis Ban-Koffi
Laurent Berthiot
A. Fontana Tachon
Kouakou Brou
Renaud Boulanger
Didier Montet
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Citations (41)
Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material
2010
Advance Journal of Food Science and Technology
G. Irie B. Zahouli
S. Tagro Guéhi
A. Monké Fae
Louis Ban-Koffi
J. Gnopo Nemlin
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Citations (20)
1