Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

✍ Scribed by Crafack, Michael; Keul, Hanna; Eskildsen, Carl Emil; Petersen, Mikael A.; Saerens, Sofie; Blennow, Andreas; Skovmand-Larsen, Mathias; Swiegers, Jan H.; Petersen, Gert B.; Heimdal, Hanne; Nielsen, Dennis S.

• Book ID: 122315323
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 1022 KB
• Volume: 63
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2014.04.032