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Effects of time and temperature during melanging on the volatile profile of dark chocolate.

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Title: Effects of time and temperature during melanging on the volatile profile of dark chocolate.
Authors: Clark, Caitlin1,2 caitlin.clark@colostate.edu, Bettenhausen, Harmonie M.3, Heuberger, Adam L.3, Miller, Jeffrey1,2, Yao, Linxing4, Stone, Martha1
Source: Scientific Reports. 9/10/2020, Vol. 10 Issue 1, pN.PAG-N.PAG. 1p.
Database: Academic Search Ultimate
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  Data: Effects of time and temperature during melanging on the volatile profile of dark chocolate.
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=145675672
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        Value: 10.1038/s41598-020-71822-0
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