Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory 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 II: Quality and sensory profiling of chocolates)

Published:2020-06 Issue: Volume:132 Page:109116
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

Funder

VLIR

UOS

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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5. Matrix effects on flavor volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry;Afoakwa;Food Chemistry,2009

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