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Showing 1 to 1 of 1 for “"Aroma Extraction Dilution Analysis (AEDA)"”.
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
… significantly to the characteristic chocolate aroma. The cacao and chocolate market scenario has changed during the past fifteen years; product availability, diversity, and increase in quality contributed to structural changes in the chocolate industry, resulting in the specialty niche market …