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The Influence on Phenolic, Aroma Compounds, Rheological and Sensory Properties of Chocolates by Different Strains Inoculated Fermentation
by Ying Chun Lin and Youk Meng Choong
Journal of Food and Nutrition Research. 2021, 9(3), 124-135. DOI: 10.12691/jfnr-9-3-4
Pub. Date: March 18, 2021Views: 7032Downloads: 8238
inoculated cocoa fermentation aroma compounds Phenolic compounds rheological properties sensory assessment electronic nose
Abstract Full Text PDF (580 KB) Full Text HTML Full Text ePUB (738 KB)
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