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  • Dennis Sandris Nielsen, Olakunle D. Teniola, Louis Ban-Koffi, Margaret Owusu, T L Andersson, Wilhelm H Holzapfel
  • Biology, Medicine
  • International journal of food microbiology
  • 2007 (First Publication: 1 March 2007)
  • Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent unpleasant taste and a spontaneous fermentation is the first step in aContinue Reading
  • Wisdom kofi Amoa-Awua, Bernice Awusi, +4 authors Lene Karin Jespersen
  • Chemistry
  • 2014 (First Publication: 1 August 2014)
  • Abstract Dawadawa, an indigenous African alkaline fermented condiment has a distinct atypical odour which is often described as strong, pungent, and ammoniacal, but sometimes also as unpleasant,Continue Reading
  • Margaret Owusu, Mikael Agerlin Petersen, Hanne Heimdal
  • Chemistry, Medicine
  • Journal of Food Science and Technology
  • 2011 (First Publication: 1 October 2013)
  • The investigation was undertaken to establish a relationship between key odorants and perceived flavor attributes of dark chocolate as influenced by cocoa fermentation method, roasting and conchingContinue Reading