Effects of time and temperature during melanging on the volatile profile of dark chocolate

Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production. Specifically, small-batch processing includes a melanging step, a chocolate refining (a process involving time and temperature to refine texture and flavor...

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Detalles Bibliográficos
Autores principales: Clark, Caitlin, Bettenhausen, Harmonie M., Heuberger, Adam L., Miller, Jeffrey, Yao, Linxing, Stone, Martha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7483446/
https://www.ncbi.nlm.nih.gov/pubmed/32913253
http://dx.doi.org/10.1038/s41598-020-71822-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7483446/
https://www.ncbi.nlm.nih.gov/pubmed/32913253
http://dx.doi.org/10.1038/s41598-020-71822-0

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