The use of starter cultures in lab-scale cacao fermentation and its impact on non-volatile compounds and flavor profile.
Saved in:
| Title: | The use of starter cultures in lab-scale cacao fermentation and its impact on non-volatile compounds and flavor profile. |
|---|---|
| Authors: | Erawati, Christina Mumpuni1,2, christina_erawati@staff.ubaya.ac.id, Wardani, Agustin Krisna3, Sutrisno, Aji3, Febrianto, Noor Ariefandie4, Sukweenadhi, Johan2 |
| Source: | BIO Web of Conferences; 2/25/2026, Vol. 223, p1-8, 8p |
| Database: | Applied Science & Technology Source |
| ISSN: | 22731709 |
|---|---|
| DOI: | 10.1051/bioconf/202622303004 |
