Work

Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations

Year: 2006

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf060728k

Authors: Felix Frauendorfer, Peter Schieberle

Institution: Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2047982106

FWCI: 5.696

Cites: 27

Cited by: 223

Related to: 10