Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.

v1

Type:Journal Article

0 views

[![NobleID](https://www.nobleid.org/api/badge/80FDFF94.svg?ark=w1%2F20260515%2F80FDFF94)](https://nobleid.org/work/w1/20260515/80FDFF94)

ARK Inflections

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors