Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing

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dc.contributor.authorAurora Britto de Andrade
dc.contributor.authorMargarida Lins da Cruz
dc.contributor.authorFernanda Antonia de Souza Oliveira
dc.date.accessioned2021-12-03T09:53:11Z
dc.date.available2021-12-03T09:53:11Z
dc.date.issued2021
dc.identifier.citationLWT - Food Scienceand Technology149(2021)112048en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8468
dc.language.isoenen_US
dc.subjectChocolate qualityen_US
dc.subjectFermentation processen_US
dc.subjectPotentially functionalen_US
dc.subjectHS-SPME-GC-MSen_US
dc.subjectPrincipal component analysisen_US
dc.titleInfluence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processingen_US
dc.typeArticleen_US

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