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Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

Research output: Research - peer-reviewJournal article

Margaret Owusu, Mikael Agerlin Petersen, Hanne Heimdal

Original languageEnglish
JournalJournal of Food Science and Technology
Volume50
Issue number5
Pages (from-to)909–917
Number of pages9
ISSN0022-1155
DOIs
StatePublished - 2013

ID: 49599314