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Friday 06 December 2024
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COCOTEA / 19 – IMPACT OF STARTER CULTURES AND FERMENTATION TECHNIQUES ON THE VOLATILE AROMA PROFILE OF CHOCOLATE

Crafack M.1, Petersen M.A.1, Eskildsen C.E.A.1, Petersen G.B.2, Heimdal H.2 and Nielsen D.S.1 1 Department of Food Science, University of Copenhagen, 1958 Frederiksberg C,...

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