Work

Application of a Molecular Sensory Science Approach to Alkalized Cocoa (Theobroma cacao): Structure Determination and Sensory Activity of Nonenzymatically C-Glycosylated Flavan-3-ols

Year: 2006

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf062403+

Authors: Timo Stark, Thomas Hofmann

Institution: University of Münster

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: W1968782565

FWCI: 1.22

Cites: 3

Cited by: 58

Related to: 10