Author:
Pérez-Esteve Édgar,Lerma-García María Jesús,Fuentes Ana,Palomares César,Barat José M.
Subject
Food Science,Biotechnology
Reference30 articles.
1. The De Zaan® Cocoa manual;ADM Cocoa Manual,2006
2. Flavor formation and character in cocoa and chocolate: a critical review;Afoakwa;Critical Reviews in Food Science and Nutrition,2008
3. Codex standard for cocoa powders (cocoas) and dry mixtures of cocoa and sugars;Codex Alimentarius,2013
4. Comparison of headspace-SPME-GC–MS and LC–MS for the detection and quantification of coumarin, vanillin, and ethyl vanillin in vanilla extract products;De Jager;Food Chemistry,2008
5. Sensory properties of chocolate and their development;Hoskin;The American Journal of Clinical Nutrition,1994
Cited by
46 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