Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different origins-Reference-Cited by-同舟云学术

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Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different origins

Published:2018-09 Issue: Volume:111 Page:361-370
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sirbu Diana,Grimbs Anne,Corno Marcello,Ullrich Matthias S.,Kuhnert Nikolai^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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

2. Cocoa agronomy, quality, nutritional, and health aspects;Badrie;Critical Reviews in Food Science and Nutrition,2015

3. The science of chocolate;Beckett,2008

4. Beckett's industrial chocolate manufacture and use;Beckett,2017

5. Controlling the false discovery rate: A practical and powerful approach to multiple testing;Benjamini;Journal of the Royal Statistical Society. Series B (Methodological),1995

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