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Investigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process

Yuka Kitani, Sastia Prama Putri, Eiichiro Fukusaki

2022Journal of Bioscience and Bioengineering19 citationsDOI

Topics & Concepts

FlavorFood scienceSweetnessRoastingChemistryFermentationMilk ChocolateAromaCOCOA BEANTartaric acidCitric acidPhysical chemistryFood Chemistry and Fat AnalysisMeat and Animal Product QualityProteins in Food Systems
Investigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process | Litcius