%0 Generic
%T Exploring a cocoa–carob blend as a functional food with decreased bitterness: Characterization and sensory analysis
%A García-Díez, Esther
%A Sánchez-Ayora, Helena
%A Blanch, María
%A Ramos, Sonia
%A Martín, María Ángeles
%A Pérez-Jiménez, Jara
%I Elsevier BV
%@ 0023-6438
%D 2022
%C Elsevier BV
%U http://slubdd.de/katalog?TN_libero_mab2
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