Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate
| Autor: | 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. |
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| Zdroj: | In Food Research International September 2014 63 Part C:306-316 |
| Databáze: | ScienceDirect |
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