Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate

Lignende værker

• Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin
  af: Quek, Rina Yu Chin, et al.
  Udgivet: (2020)
• Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds
  af: Yvonne Guckenbiehl, et al.
  Udgivet: (2025-03-01)
• Differential scanning calorimetry of cocoa butter and chocolate glaze
  af: I. A. Saranov, et al.
  Udgivet: (2020-09-01)
• The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate
  af: Batista, Nádia Nara, et al.
  Udgivet: (2015)
• Effects of time and temperature during melanging on the volatile profile of dark chocolate
  af: Clark, Caitlin, et al.
  Udgivet: (2020)