Liu, Jianbin <br/><br/>
A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception.  [electronic resource] 

 -  Journal of the science of food and agriculture  Apr 2015 
 - 1362-72 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.6831  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Animals<br/>Cacao--chemistry<br/>Candy<br/>Female<br/>Flavoring Agents--analysis<br/>Gas Chromatography-Mass Spectrometry--methods<br/>Humans<br/>Male<br/>Milk<br/>Odorants--analysis<br/>Oils, Volatile--analysis<br/>Taste<br/>Volatile Organic Compounds--analysis<br/>Young Adult