article · Journal of Food Science and Technology

Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content

Simon Perrez Akoa
Pierre Effa Onomo
Jude Manga Ndjaga
Eliane Flore Eyenga
Raymond N. Nkongho
Gilles Morel
Renaud Boulanger
Marc Lebrun
Pierre François Djocgoue

20243 citationsOpen accessUniversité de Yaoundé I

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Research topics

Food Chemistry and Fat Analysis
Meat and Animal Product Quality
Proteins in Food Systems

Sustainable Development Goals

10Reduced Inequalities

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DOI: 10.1007/s13197-024-05998-y

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