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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: 7032 Downloads: 8238Like: 1

inoculated cocoa fermentation aroma compounds Phenolic compounds rheological properties sensory assessment electronic nose

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