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Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation. / Papalexandratou, Zoi; Kaasik, Kristina; Kauffmann, Laureano Villagra; Skorstengaard, Albert; Bouillon, Gregoire; Espensen, Julie Leth; Hansen, Lars H.; Jakobsen, Rasmus Riemer; Blennow, Andreas; Krych, Lukasz; Castro-Mejía, Josué L.; Nielsen, Dennis Sandris.
I:
International Journal of Food Microbiology, Bind 304, 2019, s. 106-118.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Papalexandratou, Z, Kaasik, K, Kauffmann, LV, Skorstengaard, A, Bouillon, G, Espensen, JL, Hansen, LH
, Jakobsen, RR, Blennow, A
, Krych, L, Castro-Mejía, JL
& Nielsen, DS 2019, '
Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation',
International Journal of Food Microbiology, bind 304, s. 106-118.
https://doi.org/10.1016/j.ijfoodmicro.2019.05.012APA
Papalexandratou, Z., Kaasik, K., Kauffmann, L. V., Skorstengaard, A., Bouillon, G., Espensen, J. L., Hansen, L. H.
, Jakobsen, R. R., Blennow, A.
, Krych, L., Castro-Mejía, J. L.
, & Nielsen, D. S. (2019).
Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation.
International Journal of Food Microbiology,
304, 106-118.
https://doi.org/10.1016/j.ijfoodmicro.2019.05.012Vancouver
Papalexandratou Z, Kaasik K, Kauffmann LV, Skorstengaard A, Bouillon G, Espensen JL o.a.
Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation.
International Journal of Food Microbiology. 2019;304:106-118.
https://doi.org/10.1016/j.ijfoodmicro.2019.05.012Author
Papalexandratou, Zoi ; Kaasik, Kristina ; Kauffmann, Laureano Villagra ; Skorstengaard, Albert ; Bouillon, Gregoire ; Espensen, Julie Leth ; Hansen, Lars H. ; Jakobsen, Rasmus Riemer ; Blennow, Andreas ; Krych, Lukasz ; Castro-Mejía, Josué L. ; Nielsen, Dennis Sandris. / Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation. I: International Journal of Food Microbiology. 2019 ; Bind 304. s. 106-118.
Bibtex
@article{b85e9f6124a344b39d0ed5d1d2e94f8f,
title = "Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation",
keywords = "Fine flavour, Single-variety, Illumina, Sensory, Liquor",
author = "Zoi Papalexandratou and Kristina Kaasik and Kauffmann, {Laureano Villagra} and Albert Skorstengaard and Gregoire Bouillon and Espensen, {Julie Leth} and Hansen, {Lars H.} and Jakobsen, {Rasmus Riemer} and Andreas Blennow and Lukasz Krych and Castro-Mej{\'i}a, {Josu{\'e} L.} and Nielsen, {Dennis Sandris}",
year = "2019",
doi = "10.1016/j.ijfoodmicro.2019.05.012",
language = "English",
volume = "304",
pages = "106--118",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
}
RIS
TY - JOUR
T1 - Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation
AU - Papalexandratou, Zoi
AU - Kaasik, Kristina
AU - Kauffmann, Laureano Villagra
AU - Skorstengaard, Albert
AU - Bouillon, Gregoire
AU - Espensen, Julie Leth
AU - Hansen, Lars H.
AU - Jakobsen, Rasmus Riemer
AU - Blennow, Andreas
AU - Krych, Lukasz
AU - Castro-Mejía, Josué L.
AU - Nielsen, Dennis Sandris
PY - 2019
Y1 - 2019
KW - Fine flavour
KW - Single-variety
KW - Illumina
KW - Sensory
KW - Liquor
U2 - 10.1016/j.ijfoodmicro.2019.05.012
DO - 10.1016/j.ijfoodmicro.2019.05.012
M3 - Journal article
C2 - 31176963
VL - 304
SP - 106
EP - 118
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -
