Relationship between Procyanidin and Flavor Contents of Cocoa Liquors from Different Origins
Author:
Affiliation:
1. Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud, 2/Bte7, B-1348 Louvain-la-Neuve, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf040105b
Reference25 articles.
1. Studies on the Volatile Components of Different Varieties of Cocoa Beans
2. CCXXXI.—The essential oil of cocoa
3. Sensory properties of chocolate and their development
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