Evaluation of Smoky Taste in Cocoa Powder
Author:
Affiliation:
1. Agricultural and Food Laboratory (Generalitat of Catalonia), 08348 Cabrils, Barcelona, Spain, and Nabisco Iberia, P.O. Box 2022, 08080 Barcelona, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9705429
Reference27 articles.
1. Comissao Executiva do Plano da Lavoura Cacaueira (CEPLAC). Sistemas de fermentaçao do cacao quanto ao teor de ácidos do producto.InformeTécnico, lhéus (Bahia); 1980; pp 157−160.
2. Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings
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