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Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
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Flavor formation and character in cocoa and chocolate: a critical review

Emmanuel Ohene Afoakwa1, Alistair Paterson, Mark Fowler

  • 1Centre for Food Quality, SIPBS, University of Strathclyde, Glasgow, UK. e.afoakwa@strath.ac.uk

Critical Reviews in Food Science and Nutrition
|September 13, 2008
PubMed

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