Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

Published:2009-03 Issue:1 Volume:113 Page:208-215
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Afoakwa Emmanuel Ohene,Paterson Alistair,Fowler Mark,Ryan Angela

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference65 articles.

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5. Afoakwa, E. O., Paterson, A., Fowler, M., & Vieira, J. (2008d). Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology. Innovative Food Science and Emerging Technologies, published online, doi:10.1016/j.ifset.2008.02.002.

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