Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
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Tidsskrift | Journal of Food Science and Technology |
Vol/bind | 50 |
Udgave nummer | 5 |
Sider (fra-til) | 909–917 |
Antal sider | 9 |
ISSN | 0022-1155 |
DOI | |
Status | Udgivet - 2013 |
ID: 49599314