Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties

Autor:	Korcari, D., Alberto, F., Ricci, G., Rabitti, N.S., Laureati, M., Hogenboom, J.A., Pellegrino, L.M., Emide, D., Barbiroli, A.G., Fortina, M.G.
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	fine chocolate proteolytic processes Settore BIO/10 - Biochimica adjunct cultures improved fermentation Theobroma cacao flavour profile Settore AGR/15 - Scienze e Tecnologie Alimentari Settore AGR/16 - Microbiologia Agraria
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=od______1261::20798c79eade8a8d4906b0490dfd65e8 https://hdl.handle.net/2434/951051 Zobrazit plný text záznamu