The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate
Crossref DOI link: https://doi.org/10.1007/s13197-015-2132-5
Published Online: 2015-12-10
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Batista, Nádia Nara
Ramos, Cíntia Lacerda
Dias, Disney Ribeiro
Pinheiro, Ana Carla Marques
Schwan, Rosane Freitas
Funding for this research was provided by:
fapemig
CNPQ
CAPES
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