Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans
- DOI
- 10.21256/zhaw-25664
- Published
- 2022
- Container
- Not recorded
- Publisher
- American Chemical Society
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.21256/zhaw-25664,
title = {Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans},
author = {Schlüter, Ansgar and Hühn, Tilo and Kneubühl, Markus and Chatelain, Karin and Rohn, Sascha and Chetschik, Irene},
year = {2022},
doi = {10.21256/zhaw-25664},
url = {https://doi.org/10.21256/zhaw-25664}
}RIS
TY - JOUR TI - Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans AU - Schlüter, Ansgar AU - Hühn, Tilo AU - Kneubühl, Markus AU - Chatelain, Karin AU - Rohn, Sascha AU - Chetschik, Irene PY - 2022 DO - 10.21256/zhaw-25664 UR - https://doi.org/10.21256/zhaw-25664 ER -
APA
Ansgar, S., Tilo, H., Markus, K., Karin, C., Sascha, R., & Irene, C. (2022). Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans. https://doi.org/10.21256/zhaw-25664
Source records
- datacite · retrieved 2026-09-26T03:48:09.059Z