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

@inproceedings{Crafack2014ImpactOS,
  title={Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate},
  author={Michael Crafack and Hanna Keul and Carl Emil Eskildsen and Mikael Agerlin Petersen and Sofie Maria Gilberte Saerens and Andreas Blennow and Mathias Skovmand-Larsen and Jan Hendrik Swiegers and Gustav B{\o}g Petersen and Hanne Heimdal and Dennis Sandris Nielsen},
  year={2014}
}

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