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Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate
Michael Crafack, Hanna Keul, Carl Emil Aae Eskildsen, Mikael Agerlin Petersen, Sofie Saerens, Andreas Blennow, Mathias Skovmand-Larsen, Jan H. Swiegers, Gert B. Petersen, Hanne Heimdal, Dennis Sandris Nielsen*
*Corresponding author for this work