Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation - Food Microbiology, Gut Health, and Fermentation

Department of Food Science (UCPH FOOD)

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

Research output: Contribution to journal › Journal article › Research › peer-review

Michael Crafack
Morten Baastrup Mikkelsen
Sofie Saerens
Morten Knudsen
Blennow, Andreas
Samuel Lowor
Jemmy Takrama
Jan H. Swiegers
Gert B. Petersen
Hanne Heimdal
Nielsen, Dennis Sandris

Original language	English
Journal	International Journal of Food Microbiology
Volume	167
Issue number	1
Pages (from-to)	103-116
Number of pages	14
ISSN	0168-1605
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2013.06.024
Publication status	Published - 2013
Event	International ICFMH Symposium FoodMicro 2012: Global Issues In Food Microbiology - Grand Cevahir Hotel and Convention Center, Istanbul, Turkey Duration: 3 Sep 2012 → 7 Sep 2012 Conference number: 23

Conference

Conference	International ICFMH Symposium FoodMicro 2012
Number	23
Location	Grand Cevahir Hotel and Convention Center
Country	Turkey
City	Istanbul
Period	03/09/2012 → 07/09/2012

ID: 54690004