<li>Alan P. McClure, Helene Hopfer, Ingolf U. Grün. <strong>Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics</strong>. <em>Current Research in Food Science</em>, 2022; 5: 167 DOI: <a href="http://dx.doi.org/10.1016/j.crfs.2022.01.005" rel="nofollow" target="_blank">10.1016/j.crfs.2022.01.005</a>
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