METHOD FOR THE MEASUREMENT OF PHENOLS ASSOCIATED WITH THE SMOKY/HAMMY FLAVOR DEFECT OF COCOA BEANS AND CHOCOLATE LIQUOR
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3), 743-745
- https://doi.org/10.1111/j.1365-2621.1978.tb02407.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Isolation and identification of the components of the tar of hickory wood smokeJournal of Agricultural and Food Chemistry, 1974
- Determination of phenolic wood smoke components as trimethylsilyl ethersJournal of Agricultural and Food Chemistry, 1972
- Simple Technique for Extracting Flavor Compounds from Fatty FoodsJournal of Dairy Science, 1968