The Precursors of Chocolate Aroma: Production of Reducing Sugars during Fermentation of Cocoa Beans

✍ Scribed by T. A. ROHAN; T. STEWART

• Book ID: 108797619
• Publisher: Institute of Food Technologists
• Year: 1967
• Tongue: English
• Weight: 478 KB
• Volume: 32
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1967.tb09694.x