The Precursors of Chocolate Aroma: Application of Gas Chromatography in Following Formation during Fermentation of Cocoa Beans

✍ Scribed by T. A. ROHAN

• Book ID: 108797620
• Publisher: Institute of Food Technologists
• Year: 1967
• Tongue: English
• Weight: 268 KB
• Volume: 32
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1967.tb09695.x