Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate

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Title
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate
Authors
Keywords
Theobroma cacao, L., Fermentation, MALDI-TOF MS, Temporal dominance of sensations, Microbial succession
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 77, Issue -, Pages 362-369
Publisher
Elsevier BV
Online
2016-11-29
DOI
10.1016/j.lwt.2016.11.076

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