Altering the flavour profiles of cocoa using aromatic and pectinolytic yeasts in a mixed starter culture for cocoa fermentation
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- Altering the flavour profiles of cocoa using aromatic and pectinolytic yeasts in a mixed starter culture for cocoa fermentation
Accepted author manuscript, 722 KB, PDF document
| Original language | English |
|---|---|
| Publication date | 2012 |
| Number of pages | 1 |
| Publication status | Published - 2012 |
| Event | Symposium on Food Microbiology 2012 - Konventium, Helsingør, Denmark Duration: 9 May 2012 → 10 May 2012 Conference number: 10 |
Conference
| Conference | Symposium on Food Microbiology 2012 |
|---|---|
| Number | 10 |
| Location | Konventium |
| Country | Denmark |
| City | Helsingør |
| Period | 09/05/2012 → 10/05/2012 |
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