- Torres-Moreno, M., Tarrega, A., Blanch C. (2021). Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS . Journal of food science, 19(1), 81-95. https://doi.org/10.1080/19476337.2020.1860137
Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS
on 1 de febrer de 2021
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