Linalool content in roasted cocoa butter as a characteristic of several flavour grade cocoas
- 1 January 1992
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 36 (3) , 299-301
- https://doi.org/10.1002/food.19920360314
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Linalool contents as characteristic of some flavor grade cocoasZeitschrift für Lebensmittel-Untersuchung und Forschung, 1990
- Chemico-physical Aspects of Chocolate Processing – A ReviewCanadian Institute of Food Science and Technology Journal, 1981
- Isolation of volatile components from a model systemJournal of Agricultural and Food Chemistry, 1977
- Use of macroreticular resins in the analysis of water for trace organic contaminantsJournal of Chromatography A, 1974