The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa Beans

✍ Scribed by T. A. ROHAN; T. STEWART

• Book ID: 108797263
• Publisher: Institute of Food Technologists
• Year: 1966
• Tongue: English
• Weight: 321 KB
• Volume: 31
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1966.tb00479.x