PRECURSORS OF CHOCOLATE AROMA - COMPARATIVE STUDY OF FERMENTED + UNFERMENTED COCOA BEANS

被引：61
|
作者：
ROHAN, TA
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1964.tb01760.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：456 / &
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