Bitterness acceptance in high-cacao chocolate: an integrated sensory and questionnaire-based analysis

Ayaka Chino, Chinami Ogawa, Satomi Hirai, Fumiko Iida

Идентификаторы

Canonical: https://research.holos.house/w/763e3d64-9d0b-4ef0-af4c-91b273bef1db

DOI: 10.3136/fstr.fstr-d-26-00056