Effect of pH and distillate volume on monitoring aroma quality of bittersweet chocolate

Author:

de Brito Edy S,Narain Narendra

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference33 articles.

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4. Volatile flavor components of corn tortillas and related products;Buttery;Journal of Agricultural and Food Chemistry,1995

5. Comparison of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans;Carlin;Journal of American Oil Chemists Society,1986

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