机译:在农场上实施改良可可豆发酵的发酵剂文化及其对生产的巧克力风味的影响
Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel,Pleinlaan 2, B-1050 Brussels, Belgium;
Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel,Pleinlaan 2, B-1050 Brussels, Belgium;
Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel,Pleinlaan 2, B-1050 Brussels, Belgium;
Barry Callebaut Belgium N.V., Aalstersestraat 122, B-9280 Lebbeke-Wieze, Belgium;
Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel,Pleinlaan 2, B-1050 Brussels, Belgium;
starter culture; lactic acid bacteria; acetic acid bacteria; yeasts; chocolate; cocoa bean fermentations;
机译:在定义的混合发酵剂培养物中使用克鲁维酵母和马克斯克鲁维酵母影响可可风味。
机译:可可豆的发酵:微生物活性和多酚浓度对巧克力风味的影响。
机译:选定天然酵母起始培养物对马来西亚可可豆抗氧化活性,发酵指数及可溶性固体的影响:模拟研究
机译:不锈钢原型的实现,改善可可豆发酵
机译:随后可可煮巧克力:寻找内在特征
机译:可可豆发酵乳酸菌的模拟可可浆发酵揭示了有趣的发酵剂可控豆发酵菌株
机译:有趣的发酵剂菌株用于可可豆发酵的模拟可可浆发酵揭示了受控可可豆发酵 ▿