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Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

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

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Ismara Santos ROCHA; Ligia Regina Radomille de SANTANA; Sérgio Eduardo SOARES; Eliete da Silva BISPO;
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1. 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
2. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part Ⅱ: Quality and sensory profiling of chocolates) [J] . Hinneh Michael, Abotsi Enoch Enorkplim, Van de Walle Davy, Food research international . 2020,第Juna期

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）
3. Effect of roasting, conching and tempering processes on the quality characteristics of cocoa beans and chocolate [J] . S. H. El-Deep, E. I. Yousif, M. A. El-Azab Annals of Agricultural Science . 2000,第2期

机译：烘烤，精炼和回火过程对可可豆和巧克力品质特性的影响
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. Impact of Roasting on the Flavan-3-ol Composition Sensory-Related Chemistry and In Vitro Pancreatic Lipase Inhibitory Activity of Cocoa Beans [O] . Todd H. Stanley, Charlene B. Van Buiten, Scott A. Baker, -1

机译：焙烧对可可豆黄酮-3-醇成分感官相关化学和体外胰腺脂肪酶抑制活性的影响
7. The Effect of Cocoa Paste Percentage of Fermented Cocoa Beans on the Sensory Characteristic of Chocolate Bars [O] . Wahyu Margono, Mustamin A. Masuku, Nurjana Albaar, 2020

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

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

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