Precursors of Chocolate Aroma: Studies in the Degradation of Amino Acids during the Roasting of Accra Cocoa Beans
- 1 November 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (6) , 625-629
- https://doi.org/10.1111/j.1365-2621.1967.tb00850.x
Abstract
No abstract availableKeywords
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