Relationship between Procyanidin and Flavor Contents of Cocoa Liquors from Different Origins

Christine Counet; Caroline Ouwerx; Delphine Rosoux; Sonia Collin

doi:10.1021/jf040105b

journal article Sep 01, 2004

Relationship between Procyanidin and Flavor Contents of Cocoa Liquors from Different Origins

Christine Counet Caroline Ouwerx Delphine Rosoux Sonia Collin

Journal of Agricultural and Food Chemistry Vol. 52 No. 20 pp. 6243-6249 · American Chemical Society (ACS)

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Details

Published: Sep 01, 2004
Vol/Issue: 52(20)
Pages: 6243-6249

Authors

C

Christine Counet

Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud, 2/Bte7, B-1348 Louvain-la-Neuve, Belgium

C

Caroline Ouwerx

Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud, 2/Bte7, B-1348 Louvain-la-Neuve, Belgium

D

Delphine Rosoux

Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud, 2/Bte7, B-1348 Louvain-la-Neuve, Belgium

S

Sonia Collin

Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud, 2/Bte7, B-1348 Louvain-la-Neuve, Belgium

Cite This Article

Christine Counet, Caroline Ouwerx, Delphine Rosoux, et al. (2004). Relationship between Procyanidin and Flavor Contents of Cocoa Liquors from Different Origins. Journal of Agricultural and Food Chemistry, 52(20), 6243-6249. https://doi.org/10.1021/jf040105b

Relationship between Procyanidin and Flavor Contents of Cocoa Liquors from Different Origins

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