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. 2022 Jan 10;5:167–174. doi: 10.1016/j.crfs.2022.01.005

Fig. 2.

Fig. 2

Surface-response plots for (A-C) Perceived Bitterness, and (D-F) Overall Liking of 100% chocolate across the entire experimental roasting region for (A,D) Ghana, (B,E) Madagascar, and (C,F) Peru. Individual roasts are indicated as black dots.