Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach

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Title
Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume -, Issue -, Pages -
Publisher
American Chemical Society (ACS)
Online
2019-05-08
DOI
10.1021/acs.jafc.8b06183

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