Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate

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Standard

Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate. / Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne.

I: Journal of Food Processing and Preservation, Bind 36, Nr. 5, 2012, s. 446-456.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Owusu, M, Petersen, MA & Heimdal, H 2012, 'Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate', Journal of Food Processing and Preservation, bind 36, nr. 5, s. 446-456. https://doi.org/10.1111/j.1745-4549.2011.00602.x

APA

Owusu, M., Petersen, M. A., & Heimdal, H. (2012). Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate. Journal of Food Processing and Preservation, 36(5), 446-456. https://doi.org/10.1111/j.1745-4549.2011.00602.x

Vancouver

Owusu M, Petersen MA, Heimdal H. Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate. Journal of Food Processing and Preservation. 2012;36(5):446-456. https://doi.org/10.1111/j.1745-4549.2011.00602.x

Author

Owusu, Margaret ; Petersen, Mikael Agerlin ; Heimdal, Hanne. / Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate. I: Journal of Food Processing and Preservation. 2012 ; Bind 36, Nr. 5. s. 446-456.

Bibtex

@article{e3d082bb13454463953bc18c6700362a,
title = "Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate",
author = "Margaret Owusu and Petersen, {Mikael Agerlin} and Hanne Heimdal",
year = "2012",
doi = "10.1111/j.1745-4549.2011.00602.x",
language = "English",
volume = "36",
pages = "446--456",
journal = "Journal of Food Processing and Preservation",
issn = "0145-8892",
publisher = "Wiley-Blackwell",
number = "5",

}

RIS

TY - JOUR

T1 - Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate

AU - Owusu, Margaret

AU - Petersen, Mikael Agerlin

AU - Heimdal, Hanne

PY - 2012

Y1 - 2012

U2 - 10.1111/j.1745-4549.2011.00602.x

DO - 10.1111/j.1745-4549.2011.00602.x

M3 - Journal article

VL - 36

SP - 446

EP - 456

JO - Journal of Food Processing and Preservation

JF - Journal of Food Processing and Preservation

SN - 0145-8892

IS - 5

ER -

ID: 41908432