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Rejection Thresholds in Chocolate Milk: Evidence for Segmentation
Bitterness is generally considered a negative attribute in food, yet many individuals enjoy some bitterness in products like coffee or chocolate. In chocolate, bitterness arises from naturally occurring alkaloids and phenolics found in cacao. Fermentation and roasting help develop typical chocolate...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
2012
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3384682/ https://ncbi.nlm.nih.gov/pubmed/22754143 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodqual.2012.04.009 |
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