Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations
Author:
Affiliation:
1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf060728k
Reference37 articles.
1. CCXXXI.—The essential oil of cocoa
2. Recherches sur les ar??mes 11e communication [1] Sur l'ar??me du cacao. I
3. Sur la composition de l'arôme de cacao
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