Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing
Loading...
Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
Keywords
Chocolate quality, Fermentation process, Potentially functional, HS-SPME-GC-MS, Principal component analysis
Citation
LWT - Food Scienceand Technology149(2021)112048