Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate
| Image |  |
|---|---|
| Description | article |
| Author/s |
author: Mikael Agerlin Petersen Andreas Blennow Jan Hendrik Swiegers Carl Emil Eskildsen |
| Publication date | September 2014 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |