Physicochemical properties, antioxidant content, volatile organic compounds and sensory profile of c...
Physicochemical properties, antioxidant content, volatile organic compounds and sensory profile of cocoa beans fermented with yeast starter cultures
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English
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This study determined the influence of selected yeast starters on the antioxidant content, volatile organic compounds and sensory qualities of fermented cocoa beans. Cocoa beans fermented with Hanseniaspora thailandica (MH979675), Pichia kudriazevii (MH979681), or a mixture of both species in fermentation (20 kg) were highly reproducible based on t...
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Physicochemical properties, antioxidant content, volatile organic compounds and sensory profile of cocoa beans fermented with yeast starter cultures
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TN_cdi_crossref_primary_10_1111_jfpp_15893
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_15893
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.15893
