机译:用烤荚储存:一种多样化“散装”可可豆生产的黑巧克力味道的工具? (第二部分:巧克力质量和感官剖析)
Univ Ghent Fac Biosci Engn Dept Food Technol Safety & Hlth Coupure Links 653 B-9000 Ghent Belgium|Univ Ghana Dept Nutr & Food Sci POB LG 134 Legon Ghana|Katholieke Univ Leuven Res Cluster Food & Biotechnol Res Grp Mol Odor Chem Dept Microbial & Mol Syst M2S Technol Campus B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Food Technol Safety & Hlth Coupure Links 653 B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Food Technol Safety & Hlth Coupure Links 653 B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Food Technol Safety & Hlth Coupure Links 653 B-9000 Ghent Belgium;
Katholieke Univ Leuven Res Cluster Food & Biotechnol Res Grp Mol Odor Chem Dept Microbial & Mol Syst M2S Technol Campus B-9000 Ghent Belgium;
Puratos Belcolade Ind Laan 16 Ind Zone Zuid 3 B-9320 Erembodegem Belgium;
Univ Ghent Fac Biosci Engn Dept Biotechnol Res Grp Mol Biotechnol MOBI Coupure Links 653 B-9000 Ghent Belgium;
Katholieke Univ Leuven Res Cluster Food & Biotechnol Res Grp Mol Odor Chem Dept Microbial & Mol Syst M2S Technol Campus B-9000 Ghent Belgium;
Univ Ghana Dept Nutr & Food Sci POB LG 134 Legon Ghana;
Katholieke Univ Leuven Res Cluster Food & Biotechnol Res Grp Mol Odor Chem Dept Microbial & Mol Syst M2S Technol Campus B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Food Technol Safety & Hlth Coupure Links 653 B-9000 Ghent Belgium;
Cocoa chocolates; Pod storage; Roasting; Aroma volatiles; Sensory evaluation; Flavor profile;
机译:带有烘烤的豆荚存储:一种使“散装”可可豆生产的黑巧克力的风味特征多样化的工具? (第一部分:巧克力的香气分析)
机译:用烤荚储存:一种多样化“散装”可可豆生产的黑巧克力味道的工具? (第Ⅰ部分:巧克力的香气谱
机译:Cocoa粉末和块巧克力商业热巧克力饮料的感觉谱和物理化学特征的多样性
机译:发酵可可豆的可可粘贴百分比对巧克力棒感官特征的影响
机译:时间和温度在黑巧克力挥发性曲线上的效果
机译:富含封装的益生菌植物乳杆菌的黑巧克力的感官品质和挥发性特征
机译:发酵可可种子和黑巧克力味的作用和起源的影响。 (配方和发酵可可豆对黑巧克力质量和味道的影响)