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Fine flavor dynamics during fermentation of Ecuadorian Trinitario cocoa beans
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Discrimination of cocoa liquors based on their odor fingerprint : a fast GC electronic nose suitability study
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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I : aroma profiling of chocolates)
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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques