Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor

Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quali...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Igor Magalhães da Veiga Moreira, Leonardo de Figueiredo Vilela, Maria Gabriela da Cruz Pedroso Miguel, Cledir Santos, Nelson Lima, Rosane Freitas Schwan
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2017-05-01
Edice:	Molecules
Témata:	chocolate quality GC-MS sensory analysis culture-independent analysis starter culture
On-line přístup:	http://www.mdpi.com/1420-3049/22/5/766
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!