The use of starter cultures in lab-scale cacao fermentation and its impact on non-volatile compounds and flavor profile.

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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
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 191985844
AccessLevel: 2
PubType: Conference
PubTypeId: conference
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  Data: The use of starter cultures in lab-scale cacao fermentation and its impact on non-volatile compounds and flavor profile.
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  Data: <searchLink fieldCode="JN" term="%22BIO+Web+of+Conferences%22">BIO Web of Conferences</searchLink>; 2/25/2026, Vol. 223, p1-8, 8p
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=191985844
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      – Type: doi
        Value: 10.1051/bioconf/202622303004
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      – Code: eng
        Text: English
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            NameFull: Wardani, Agustin Krisna
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              Text: 2/25/2026
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              Y: 2026
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