The Precursors of Chocolate Aroma: Application of Gas Chromatography in Following Formation during Fermentation of Cocoa Beans
- 1 July 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (4) , 402-404
- https://doi.org/10.1111/j.1365-2621.1967.tb09695.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Precursors of chocolate aromaJournal of the Science of Food and Agriculture, 1963