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Comprehensive chocolate aroma characterization in beverages..:
Fernanda Papa Spada
;
Severino Matias de Alencar
;
Eduardo Purgatto
http://www.sciencedirect.com/science/article/pii/S2666833522000466. , 2022
Link:
https://doi.org/10.1016/j.fufo.2022.100158
RT Journal T1
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:3b8df303f57747379491043bde7f5e52&Exemplar=1&LAN=DE A1 Fernanda Papa Spada A1 Severino Matias de Alencar A1 Eduardo Purgatto PB Elsevier YR 2022 K1 Pyrazines K1 Esters K1 Cocoa aroma K1 Coffee aroma K1 By-product K1 Food waste K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2666833522000466 LK http://dx.doi.org/https://doi.org/10.1016/j.fufo.2022.100158 DO https://doi.org/10.1016/j.fufo.2022.100158 SF ELIB - SuUB Bremen
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