Chocolates with Brazilian cocoa: Tracking volatile compounds according to consumers’ preference
Paloma Cemin, Stéphanie Reis Ribeiro, Fernanda de Candido de Oliveira, Fernanda Leal Leães, Marta Regina dos Santos Nunes, Róger Wagner, Voltaire Sant’Anna
Topics & Concepts
PreferenceFood scienceChemistryMathematicsStatisticsFood Chemistry and Fat AnalysisSensory Analysis and Statistical MethodsBiochemical Analysis and Sensing Techniques