[ASAP] Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.3c01366

Source: Journal of Agricultural and Food Chemistry - June 12, 2023 Category: Food Science Authors: Marlon F. Ac-Pangan, Nicki J. Engeseth, and Keith R. Cadwallader Source Type: research