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

Research output: Contribution to conference › Conference abstract for conference › Research

413 Downloads (Pure)

Original language	English
Publication date	2013
Number of pages	1
Publication status	Published - 2013
Event	CoCoTea 2013 - Napoli, Napoli, Italy Duration: 9 Oct 2013 → 11 Oct 2013 Conference number: Secon International Congress on Cocoa, Coffee and Tea

Conference

Conference	CoCoTea 2013
Number	Secon International Congress on Cocoa, Coffee and Tea
Location	Napoli
Country/Territory	Italy
City	Napoli
Period	09/10/2013 → 11/10/2013

Access to Document

Abstract-Michael CrafackSubmitted manuscript, 28.5 KB

Cite this

@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 = "null ; 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

Y2 - 9 October 2013 through 11 October 2013

ER -