Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting
- 1 July 2004
- journal article
- Published by Elsevier BV in Food Quality and Preference
- Vol. 15 (5), 403-409
- https://doi.org/10.1016/s0950-3293(03)00097-1
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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