المؤلفون: Amandine André, Bettina Casty, Lisa Ullrich, Irene Chetschik

المصدر: Heliyon, Vol 8, Iss 9, Pp e10770- (2022)

مصطلحات موضوعية: 2,5-Diketopiperazines, Cacao, Chocolate, Cocoa, Criollo, Forastero, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844022020588; https://doaj.org/toc/2405-8440

URL الوصول: https://doaj.org/article/51ac791a94114c4a82ac596ecb560ae9

المؤلفون: Lisa Ullrich, Bettina Casty, Amandine André, Tilo Hühn, Irene Chetschik, Martin Steinhaus

المصدر: ACS Food Science & Technology. 3:470-477

مصطلحات موضوعية: Cocoa variety, Chemistry (miscellaneous), Organic Chemistry, Theobroma cacao, Isotopically substituted odorant, 664: Lebensmitteltechnologie, Flavor-active compound, Dark chocolate, Food Science, Analytical Chemistry

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0622f19ceb3eb77b6358e5504e302762
https://doi.org/10.1021/acsfoodscitech.2c00418

المؤلفون: Lisa Ullrich, Bettina Casty, Amandine André, Tilo Hühn, Martin Steinhaus, Irene Chetschik

مصطلحات موضوعية: Volatile Organic Compounds, Cacao, Plant Extracts, Sensory reference, Esters, Fine flavor, General Chemistry, Volatile organic compound, Stable isotopically substituted odorant, Catechin, Flavoring Agents, Plant extract, Odorant, Odorants, Theobroma cacao, Ester, Astringent, Chocolate, General Agricultural and Biological Sciences, Molecular flavor composition, Flavoring agent, Astringents, 664: Lebensmitteltechnologie, Dark chocolate

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9c3d51ad8eaf74f8d2ee16d572a454d
https://hdl.handle.net/11475/26063