Sabine Bareuther

发表

Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.

T. Hofmann, T. Stark, Sabine Bareuther, 2005, Journal of agricultural and food chemistry.

Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.

Thomas Hofmann, Timo Stark, T. Hofmann, 2006, Journal of agricultural and food chemistry.