Standard
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions. / Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne.
In:
Journal of Food Science and Technology, Vol. 50, No. 5, 2013, p. 909–917.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Owusu, M
, Petersen, MA & Heimdal, H 2013, '
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions',
Journal of Food Science and Technology, vol. 50, no. 5, pp. 909–917.
https://doi.org/10.1007/s13197-011-0420-2APA
Owusu, M.
, Petersen, M. A., & Heimdal, H. (2013).
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
Journal of Food Science and Technology,
50(5), 909–917.
https://doi.org/10.1007/s13197-011-0420-2Vancouver
Owusu M
, Petersen MA, Heimdal H.
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
Journal of Food Science and Technology. 2013;50(5):909–917.
https://doi.org/10.1007/s13197-011-0420-2Author
Owusu, Margaret ; Petersen, Mikael Agerlin ; Heimdal, Hanne. / Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions. In: Journal of Food Science and Technology. 2013 ; Vol. 50, No. 5. pp. 909–917.
Bibtex
@article{c2a0bc0f79524635817d017f750cbd1a,
title = "Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions",
author = "Margaret Owusu and Petersen, {Mikael Agerlin} and Hanne Heimdal",
year = "2013",
doi = "10.1007/s13197-011-0420-2",
language = "English",
volume = "50",
pages = "909–917",
journal = "Journal of Food Science and Technology",
issn = "0022-1155",
publisher = "Springer India",
number = "5",
}
RIS
TY - JOUR
T1 - Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions
AU - Owusu, Margaret
AU - Petersen, Mikael Agerlin
AU - Heimdal, Hanne
PY - 2013
Y1 - 2013
U2 - 10.1007/s13197-011-0420-2
DO - 10.1007/s13197-011-0420-2
M3 - Journal article
C2 - 24425997
VL - 50
SP - 909
EP - 917
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
SN - 0022-1155
IS - 5
ER -
