| Publication type: | Conference other |
| Type of review: | Not specified |
| Title: | Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans |
| Authors: | Schlüter, Ansgar Hühn, Tilo Kneubühl, Markus Chatelain, Karin Rohn, Sascha Chetschik, Irene |
| et. al: | No |
| Conference details: | 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022 |
| Issue Date: | 15-Sep-2022 |
| Language: | English |
| Subjects: | Moist incubation; Aroma; Chocolate |
| Subject (DDC): | 664: Food technology |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/27414 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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Schlüter, A., Hühn, T., Kneubühl, M., Chatelain, K., Rohn, S., & Chetschik, I. (2022, September 15). Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans. 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022.
Schlüter, A. et al. (2022) ‘Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans’, in 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022.
A. Schlüter, T. Hühn, M. Kneubühl, K. Chatelain, S. Rohn, and I. Chetschik, “Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans,” in 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022, Sep. 2022.
SCHLÜTER, Ansgar, Tilo HÜHN, Markus KNEUBÜHL, Karin CHATELAIN, Sascha ROHN und Irene CHETSCHIK, 2022. Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans. In: 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022. Conference presentation. 15 September 2022
Schlüter, Ansgar, Tilo Hühn, Markus Kneubühl, Karin Chatelain, Sascha Rohn, and Irene Chetschik. 2022. “Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.” Conference presentation. In 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022.
Schlüter, Ansgar, et al. “Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.” 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022, 2022.
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