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Ruby chocolate - bioactive potential and sensory quality characteristics compared with dark, milk and white chocolate
Ruby chocolate - bioactive potential and sensory quality characteristics compared with dark, milk and white chocolate
2019
Danijela Šeremet
Ana Mandura
Aleksandra Vojvodić Cebin
Marina Oskomić
Elodie Champion
Arijana Martinić
Drazenka Komes
Keywords:
White chocolate
Sensory system
Food science
Biology
quality characteristics
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