Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing-Reference-Cited by-同舟云学术

Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing

Published:2021-09 Issue: Volume:149 Page:112048
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Britto de Andrade Aurora^ORCID,Lins da Cruz Margarida^ORCID,Antonia de Souza Oliveira Fernanda,Soares Sergio Eduardo,Druzian Janice Izabel,Radomille de Santana Ligia Regina^ORCID,Oliveira de Souza Carolina,da Silva Bispo Eliete

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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