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Using a GC-olfactometry comparative study, discriminant key aroma compounds of dark chocolates just differing in organoleptic properties have been identified.
This page is a summary of: Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study, Molecules, April 2020, MDPI AG,
DOI: 10.3390/molecules25081809.
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