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Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences
Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health profession...
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| 出版年: | J Dairy Sci |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
2013
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4898044/ https://ncbi.nlm.nih.gov/pubmed/23769376 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3168/jds.2013-6715 |
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