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Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process
Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911988/ https://www.ncbi.nlm.nih.gov/pubmed/33530548 http://dx.doi.org/10.3390/metabo11020071 |