Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.
- Resource Type
- Article
- Source
- Journal of Agricultural & Food Chemistry; 4/6/2022, Vol. 70 Issue 13, p4057-4065, 9p
- Subject
- Language
- ISSN
- 00218561