Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate (vol 162, 112063, 2022)

Yvonne Guckenbiehl; Anna Martin; Eva Ortner; Isabell Rothkopf; Ute Schweiggert-Weisz; Andrea Buettner; Susanne Naumann-Gola

doi:10.1016/j.foodres.2023.112757

Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate (vol 162, 112063, 2022)

Yvonne Guckenbiehl, Anna Martin, Eva Ortner, Isabell Rothkopf, Ute Schweiggert-Weisz, Andrea Buettner, Susanne Naumann-Gola

Associate Professorship of Plant Proteins and Nutrition

Research output: Contribution to journal › Article › peer-review

Original language	English
Article number	112063
Number of pages	1
Journal	Food Research International
Volume	168
DOIs	https://doi.org/10.1016/j.foodres.2023.112757
State	Published - Jun 2023

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10.1016/j.foodres.2023.112757

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author = "Yvonne Guckenbiehl and Anna Martin and Eva Ortner and Isabell Rothkopf and Ute Schweiggert-Weisz and Andrea Buettner and Susanne Naumann-Gola",

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AU - Buettner, Andrea

AU - Naumann-Gola, Susanne

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Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate (vol 162, 112063, 2022)

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