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Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions.
Food Chem. 2024 Mar 30;437(Pt 1):137861. doi: 10.1016/j.foodchem.2023.137861. Epub 2023 Oct 26.
Food Chem. 2024.
PMID: 37922799
Formation of volatile compounds during cupuassu fermentation: Influence of pulp concentration.
Melo Ramos SN, Danzl W, Ziegleder G, Efraim P.
Melo Ramos SN, et al. Among authors: ziegleder g.
Food Res Int. 2016 Sep;87:161-167. doi: 10.1016/j.foodres.2016.06.025. Epub 2016 Jun 29.
Food Res Int. 2016.
PMID: 29606237
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[Occurrence of beta-phenylethylamine and its derivatives in cocoa and cocoa products].
Ziegleder G, Stojacic E, Stumpf B.
Ziegleder G, et al.
Z Lebensm Unters Forsch. 1992 Sep;195(3):235-8. doi: 10.1007/BF01202801.
Z Lebensm Unters Forsch. 1992.
PMID: 1413998
German.
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