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

Michael Crafack; Mikael Agerlin Petersen; Carl Emil Aae Eskildsen; G.B. Petersen; H. Heimdal; Dennis Sandris Nielsen

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

Michael Crafack, Mikael Agerlin Petersen, Carl Emil Aae Eskildsen, G.B. Petersen, H. Heimdal, Dennis Sandris Nielsen

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Originalsprog	Engelsk
Publikationsdato	2013
Antal sider	1
Status	Udgivet - 2013
Begivenhed	CoCoTea 2013 - Napoli, Napoli, Italien Varighed: 9 okt. 2013 → 11 okt. 2013 Konferencens nummer: Secon International Congress on Cocoa, Coffee and Tea

Konference

Konference	CoCoTea 2013
Nummer	Secon International Congress on Cocoa, Coffee and Tea
Lokation	Napoli
Land/Område	Italien
By	Napoli
Periode	09/10/2013 → 11/10/2013

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Abstract-Michael CrafackIndsendt manuskript, 28,5 KB

Citationsformater

@conference{93cee7311ab14130b4ca08b5b0485adb,

title = "Impact of starter cultures and fermentation techniques on the volatile aroma profile of chocolate",

author = "Michael Crafack and Petersen, {Mikael Agerlin} and Eskildsen, {Carl Emil Aae} and G.B. Petersen and H. Heimdal and Nielsen, {Dennis Sandris}",

year = "2013",

language = "English",

note = "CoCoTea 2013 ; Conference date: 09-10-2013 Through 11-10-2013",

}

TY - ABST

T1 - Impact of starter cultures and fermentation techniques on the volatile aroma profile of chocolate

AU - Crafack, Michael

AU - Petersen, Mikael Agerlin

AU - Eskildsen, Carl Emil Aae

AU - Petersen, G.B.

AU - Heimdal, H.

AU - Nielsen, Dennis Sandris

N1 - Conference code: Secon International Congress on Cocoa, Coffee and Tea

PY - 2013

Y1 - 2013

M3 - Conference abstract for conference

T2 - CoCoTea 2013

Y2 - 9 October 2013 through 11 October 2013

ER -