Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates)-Reference-Cited by-同舟云学术

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates)

Published:2019-05 Issue: Volume:119 Page:84-98
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hinneh Michael^ORCID,Abotsi Enoch Enorkplim,Van de Walle Davy,Tzompa-Sosa Daylan Amelia,De Winne Ann,Simonis Julien,Messens Kathy,Van Durme Jim,Afoakwa Emmanuel Ohene,De Cooman Luc,Dewettinck Koen

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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4. Chocolate Science and Technology;Afoakwa,2016

5. Flavor formation and character in cocoa and chocolate: a critical review;Afoakwa;Critical Reviews in Food Science and Nutrition,2008

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