Author:
Acierno Valentina,Liu Ningjing,Alewijn Martin,Stieger Markus,van Ruth Saskia M.
Funder
European Commission Seventh Framework Programme
Reference33 articles.
1. Chocolate ingridiente;Beckett,2008
2. Chocolate production and consumption patterns;Afoakwa;Choc. Sci. Technol.,2010
3. Changes in key aroma compounds of Criollo cocoa beans during roasting;Frauendorfer;J. Agric. Food Chem.,2008
4. Flavor formation and character in cocoa and chocolate: a critical review;Afoakwa;Crit. Rev. Food Sci. Nutr.,2008
5. Relationship between procyanidin and flavor contents of cocoa liquors from different origins;Counet;J. Agric. Food Chem.,2004
Cited by
13 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献