论文信息 - Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing - 字舞流文

Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing

E. S. Bispo | Sérgio Eduardo Soares | C. O. Souza | J. Druzian | L. R. R. Santana | A. Andrade | Margarida Lins da Cruz | Fernanda Antonia de Souza Oliveira