Concepedia

Publication | Closed Access

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

DOI

161

Citations

36

References

2014

Year

Michael Crafack, Hanna Keul, Carl Emil Eskildsen, Mikael Agerlin Petersen, Sofie Saerens, Andreas Blennow, Mathias Skovmand-Larsen, Jan H. Swiegers, Gert B. Petersen, Hanne Heimdal,
Food Research International

References

YearCitations

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