Effects of roasting on alkylpyrazin compounds and properties of cocoa powder
Narmela Asefi, Samaneh Ebrahimzadegan, Ramin Maleki, Seiied Sadegh SeiiedlouHeris
Topics & Concepts
RoastingFlavorChemistryFood scienceBrowningPolyphenolSensory analysisOrganic chemistryAntioxidantPhysical chemistryFood Chemistry and Fat AnalysisBiochemical and biochemical processesMeat and Animal Product Quality