Off-Flavor Compounds in Fermented Cocoa: Impact of Overfermentation.

Krause F, Steinhaus M

DOI: 10.1021/acs.jafc.6c05685
Published: 2026 Jul 29
Container: Journal of agricultural and food chemistry
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1021/acs.jafc.6c05685,
  title = {Off-Flavor Compounds in Fermented Cocoa: Impact of Overfermentation.},
  author = {Krause F and Steinhaus M},
  year = {2026},
  journal = {Journal of agricultural and food chemistry},
  doi = {10.1021/acs.jafc.6c05685},
  url = {https://doi.org/10.1021/acs.jafc.6c05685}
}

RIS

TY  - JOUR
TI  - Off-Flavor Compounds in Fermented Cocoa: Impact of Overfermentation.
AU  - Krause F
AU  - Steinhaus M
PY  - 2026
JO  - Journal of agricultural and food chemistry
DO  - 10.1021/acs.jafc.6c05685
UR  - https://doi.org/10.1021/acs.jafc.6c05685
ER  -

APA

F, K., & M, S. (2026). Off-Flavor Compounds in Fermented Cocoa: Impact of Overfermentation.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.6c05685

Source records

pubmed · retrieved 2026-09-27T00:20:29.423Z