Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

Molecules

Volumn 22, Issue 5, 2017, Pages

  Moreira, Igor Magalhães Da Veiga ^a   Vilela, Leonardo De Figueiredo ^a   Miguel, Maria Gabriela Da Cruz Pedroso ^a   Santos, Cledir ^a,b   Lima, Nelson ^c   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSIDAD DE LA FRONTERA   (Chile)

^c UNIVERSITY OF MINHO   (Portugal)

Author keywords

Chocolate quality; Culture independent analysis; GC MS; Sensory analysis; Starter culture

Indexed keywords

EID: 85020190248     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules22050766     Document Type: Article

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