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The Effect of Cocoa Paste Percentage of Fermented Cocoa Beans on the Sensory Characteristic of Chocolate Bars

机译：可可粘膏百分比发酵可可豆对巧克力棒感官特征的影响

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Wahyu Margono; Mustamin A. Masuku; Nurjana Albaar; Suryati Tjokrodiningrat;
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1. INFLUENCE OF COCOA HYBRIDS ON VOLATILE COMPOUNDS OF FERMENTED BEANS, MICROBIAL DIVERSITY DURING FERMENTATION AND SENSORY CHARACTERISTICS AND ACCEPTANCE OF CHOCOLATES [J] . IGOR MAGALHAES DA VEIGA MOREIRA, MARIA GABRIELA DA CRUZ PEDROZO MIGUEL, CINTIA LACERDA RAMOS, Journal of food quality . 2016,第6期

机译：可可混合物对发酵豆的挥发性成分，发酵过程中微生物多样性和感官特性以及巧克力的接受度的影响
2. Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans,cocoa powder,chocolate and cocoa shell [J] . R.Patzold, H.Bruckner Amino acids . 2006,第1期

机译：气相色谱法测定发酵和烤可可豆，可可粉，巧克力和可可壳中D-氨基酸的形成机理
3. Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate [J] . Food Science and Technology (Campinas) . 2017,第3期

机译：可可豆焙烧温度和时间对巧克力感官特征及可接受性的影响
4. The Effect of Cocoa Paste Percentage of Fermented Cocoa Beans on the Sensory Characteristic of Chocolate Bars [C] . Wahyu Margono, Mustamin A. Masuku, Nurjana Albaar, International Conference on Food, Agriculture and Natural Resources . 2019

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
5. Following Cocoa Beans to Chocolate: The Search for Intrinsic Characteristics [D] . Acierno, Valentina. 2020

机译：随后可可煮巧克力：寻找内在特征
6. Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans [O] . Noémie Fayeulle, Sébastien Preys, Jean-Michel Roger, 2020

机译：多嵌段分析与巧克力和可可豆类的多酚靶向质谱和感官特性
7. Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate [O] . Ismara Santos ROCHA, Ligia Regina Radomille de SANTANA, Sérgio Eduardo SOARES, 2017

机译：可可豆的烘烤温度和时间对巧克力的感官特性和可接受性的影响

The Effect of Cocoa Paste Percentage of Fermented Cocoa Beans on the Sensory Characteristic of Chocolate Bars

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