Effects of roasting process on the precursor components for maillard reaction in fermented cocoa beans
Author:
Publisher
AIP Publishing
Link
http://aip.scitation.org/doi/pdf/10.1063/5.0119776
Reference39 articles.
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5. M. Santander Muñoz, J. Rodríguez Cortina, F. E. Vaillant, and S. Escobar Parra, “An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation,” Crit. Rev. Food Sci. Nutr., 1–21, (2019).
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