(Q43894822)

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Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.

scientific article published in July 2006

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16848542

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16848542%20AND%20SRC:MED&resulttype=core&format=json

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27 December 2019

title

Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments (English)

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Europe PubMed Central

PubMed publication ID

16848542

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16848542%20AND%20SRC:MED&resulttype=core&format=json

27 December 2019

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1 reference

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Europe PubMed Central

PubMed publication ID

16848542

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16848542%20AND%20SRC:MED&resulttype=core&format=json

27 December 2019

3

Thomas Hofmann

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16848542

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27 December 2019

author name string

Sabine Bareuther

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2

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16848542

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publication date

1 July 2006

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16848542

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27 December 2019

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Journal of Agricultural and Food Chemistry

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PubMed publication ID

16848542

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27 December 2019

volume

54

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16848542

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16848542%20AND%20SRC:MED&resulttype=core&format=json

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27 December 2019

issue

15

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PubMed publication ID

16848542

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27 December 2019

page(s)

5530-5539

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PubMed publication ID

16848542

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(Q43894822)

Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.

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