FLAVOR ASPECTS OF CHOCOLATE-Reference-Cited by-同舟云学术

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FLAVOR ASPECTS OF CHOCOLATE

Published:1978 Issue: Volume: Page:75-79
ISSN:
Container-title:Flavor of Foods and Beverages
language:
Short-container-title:

Author:

Reymond Dominique,Rostagno Walter

Publisher

Elsevier

Reference25 articles.

1. Analytical evaluation of cocoa curing in the ivory coast

2. Keeney, P.G., Zak, D.L. Irst International Congress on Cocoa and Chocolate Research (Editor Institut für Lebensmitteltechnologie und Verpackung, München, West Germany), page 135 (1974)

3. Subcellular structures in fermenting cocoa beans. Effect of aeration and temperature during seed and fragment incubation

4. Über die Bildung des Kakaoaromas aus seinen Vorstufen

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional and toxicological aspects of the Maillard browning reaction in foods;Critical Reviews in Food Science and Nutrition;1989-01

2. Flavoring Materials Made by Processing;Flavor Chemistry and Technology;1986

3. Flavoring Materials Made by Processing;Flavor Chemistry and Technology;1986

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