SPECIFICITY OF COCOA AROMA

[11] MARAVALHAS N, 1972, REV INT CHOCOLATE, V27, P22

[12] ROASTING OF CACOA-BEANS .1. [J]. FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1970, 72 (08): : 695 - &

[13] FORMATION OF COCOA AROMA FROM ITS PRECURSORS [J]. FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1971, 73 (08): : 515 - &

[14] MOHR W, 1973, ERNAHRUNGSINDUSTRIE, P69

[15] MOORE S, 1954, J BIOL CHEM, V211, P893

[16] MUGGLERCHAVAN F, 1967, TRAV CHIM ALIMENT HY, V58, P466

[17] PRECURSORS OF TYPICAL AND ATYPICAL ROASTED PEANUT FLAVOR [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (05) : 767 - &

[18] FACTORS AFFECTING CONCENTRATION OF PYRAZINES IN COCOA BEANS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 202 - +

[19] PRECURSORS OF CHOCOLATE AROMA - STUDIES IN DEGRADATION OF AMINO ACIDS DURING ROASTING OF ACCRA COCOA BEANS [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (06) : 625 - &

[20] ROHAN TA, 1971, 70 DECH MON, P301

[11] MARAVALHAS N, 1972, REV INT CHOCOLATE, V27, P22

[12] ROASTING OF CACOA-BEANS .1. [J]. FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1970, 72 (08): : 695 - &

[13] FORMATION OF COCOA AROMA FROM ITS PRECURSORS [J]. FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1971, 73 (08): : 515 - &

[14] MOHR W, 1973, ERNAHRUNGSINDUSTRIE, P69

[15] MOORE S, 1954, J BIOL CHEM, V211, P893

[16] MUGGLERCHAVAN F, 1967, TRAV CHIM ALIMENT HY, V58, P466

[17] PRECURSORS OF TYPICAL AND ATYPICAL ROASTED PEANUT FLAVOR [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (05) : 767 - &

[18] FACTORS AFFECTING CONCENTRATION OF PYRAZINES IN COCOA BEANS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 202 - +

[19] PRECURSORS OF CHOCOLATE AROMA - STUDIES IN DEGRADATION OF AMINO ACIDS DURING ROASTING OF ACCRA COCOA BEANS [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (06) : 625 - &

[20] ROHAN TA, 1971, 70 DECH MON, P301