Impact of vanilla origins on sensory characteristics of chocolate
Renata Januszewska, Elodie Giret, Fabienne Clement, Isabelle Van Leuven, Christophe Gonçalves, Ekaterina Vladislavleva, Priscille Pradal, Ranveig Nåbo, Alex Landuyt, Geert D'Heer, Sonja Frommenwiler, Hanspeter Haefliger
Topics & Concepts
AromaFlavorSensory analysisFood scienceIndonesianDark chocolateChemistryPhilosophyLinguisticsBiochemical and biochemical processesFermentation and Sensory AnalysisIonic liquids properties and applications