Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing
| Autor: | Acierno, Valentina, Yener, Sine, Alewijn, Martin, Biasioli, Franco, van Ruth, Saskia |
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| Zdroj: | In Food Research International June 2016 84:86-95 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect