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1.
Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate.
Molecules;
28(7)2023 Mar 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-37049800
2.
Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics.
Curr Res Food Sci;
5: 167-174, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-35072104
3.
Quantitative analysis and response surface modeling of important bitter compounds in chocolate made from cocoa beans with eight roast profiles across three origins.
J Food Sci;
86(11): 4901-4913, 2021 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-34636050
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