Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation

Zoi Papalexandratou; Kristina Kaasik; Laureano Villagra Kauffmann; Albert Skorstengaard; Gregoire Bouillon; Julie Leth Espensen; Lars H. Hansen; Rasmus Riemer Jakobsen; Andreas Blennow; Lukasz Krych; Josué L. Castro-Mejía; Dennis Sandris Nielsen

doi:10.1016/j.ijfoodmicro.2019.05.012

Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation

Zoi Papalexandratou, Kristina Kaasik, Laureano Villagra Kauffmann, Albert Skorstengaard, Gregoire Bouillon, Julie Leth Espensen, Lars H. Hansen, Rasmus Riemer Jakobsen, Andreas Blennow, Lukasz Krych, Josué L. Castro-Mejía, Dennis Sandris Nielsen

10 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	International Journal of Food Microbiology
Vol/bind	304
Sider (fra-til)	106-118
ISSN	0168-1605
DOI	https://doi.org/10.1016/j.ijfoodmicro.2019.05.012
Status	Udgivet - 2 sep. 2019

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10.1016/j.ijfoodmicro.2019.05.012

Citationsformater

Papalexandratou, Z., Kaasik, K., Kauffmann, L. V., Skorstengaard, A., Bouillon, G., Espensen, J. L., Hansen, L. H., Jakobsen, R. R., Blennow, A., Krych, L., Castro-Mejía, J. L., & Nielsen, D. S. (2019). Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation. International Journal of Food Microbiology, 304, 106-118. https://doi.org/10.1016/j.ijfoodmicro.2019.05.012

Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation. / Papalexandratou, Zoi; Kaasik, Kristina; Kauffmann, Laureano Villagra et al.

I: International Journal of Food Microbiology, Bind 304, 02.09.2019, s. 106-118.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Papalexandratou, Z, Kaasik, K, Kauffmann, LV, Skorstengaard, A, Bouillon, G, Espensen, JL, Hansen, LH, Jakobsen, RR , Blennow, A , Krych, L, Castro-Mejía, JL & Nielsen, DS 2019, 'Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation', International Journal of Food Microbiology, bind 304, s. 106-118. https://doi.org/10.1016/j.ijfoodmicro.2019.05.012

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title = "Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation",

keywords = "Fine flavour, Single-variety, Illumina, Sensory, Liquor",

author = "Zoi Papalexandratou and Kristina Kaasik and Kauffmann, {Laureano Villagra} and Albert Skorstengaard and Gregoire Bouillon and Espensen, {Julie Leth} and Hansen, {Lars H.} and Jakobsen, {Rasmus Riemer} and Andreas Blennow and Lukasz Krych and Castro-Mej{\'i}a, {Josu{\'e} L.} and Nielsen, {Dennis Sandris}",

year = "2019",

month = sep,

day = "2",

doi = "10.1016/j.ijfoodmicro.2019.05.012",

language = "English",

volume = "304",

pages = "106--118",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

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TY - JOUR

T1 - Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation

AU - Papalexandratou, Zoi

AU - Kaasik, Kristina

AU - Kauffmann, Laureano Villagra

AU - Skorstengaard, Albert

AU - Bouillon, Gregoire

AU - Espensen, Julie Leth

AU - Hansen, Lars H.

AU - Jakobsen, Rasmus Riemer

AU - Blennow, Andreas

AU - Krych, Lukasz

AU - Castro-Mejía, Josué L.

AU - Nielsen, Dennis Sandris

PY - 2019/9/2

Y1 - 2019/9/2

KW - Fine flavour

KW - Single-variety

KW - Illumina

KW - Sensory

KW - Liquor

U2 - 10.1016/j.ijfoodmicro.2019.05.012

DO - 10.1016/j.ijfoodmicro.2019.05.012

M3 - Journal article

C2 - 31176963

SN - 0168-1605

VL - 304

SP - 106

EP - 118

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

ER -

Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation

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