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A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius.
Rigling, Marina; Heger, Fabienne; Graule, Maria; Liu, Zhibin; Zhang, Chen; Ni, Li; Zhang, Yanyan.
Afiliação
  • Rigling M; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
  • Heger F; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
  • Graule M; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
  • Liu Z; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.
  • Zhang C; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.
  • Ni L; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.
  • Zhang Y; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
Molecules ; 27(8)2022 Apr 13.
Article em En | MEDLINE | ID: mdl-35458700
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cacau / Compostos Orgânicos Voláteis / Chocolate Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cacau / Compostos Orgânicos Voláteis / Chocolate Idioma: En Ano de publicação: 2022 Tipo de documento: Article