Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference50 articles.
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Cited by 4 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. Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions;Food Chemistry;2024-03
2. Fatty acid profile and rheological properties of cocoa paste from north-eastern Peru;Journal of Food Composition and Analysis;2023-10
3. Oxidative stability and physicochemical changes of dark chocolates with essential oils addition;Heliyon;2023-07
4. Corrigendum to “Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate” [Food Res. Int. 162 (Part B) (2022) 112063];Food Research International;2023-06
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