Fehlaromanoten in Kakao:  Klärung der Herkunft typischer Fehlaromastoffe in Rohkakao

Translated title of the contribution: Off-flavors in cocoa: Clarification of the origin of typical off-flavors in raw cocoa

Franziska Krause (First Author), Martin Steinhaus (Last Author)

Research output: Contribution to journal › Article

Translated title of the contribution	Off-flavors in cocoa: Clarification of the origin of typical off-flavors in raw cocoa
Original language	German
Journal	Lebensmittelchemie
Volume	2022
Issue number	76
DOIs	https://doi.org/10.1002/lemi.202259193
State	Published - 1 Sep 2022

Access to Document

@article{62e173fc10e24efc9b6f9d9d7aa19a3d,

title = "Fehlaromanoten in Kakao: Kl{\"a}rung der Herkunft typischer Fehlaromastoffe in Rohkakao",

author = "Franziska Krause and Martin Steinhaus",

year = "2022",

month = sep,

day = "1",

doi = "10.1002/lemi.202259193",

language = "Deutsch",

volume = "2022",

journal = "Lebensmittelchemie",

issn = "0937-1478",

publisher = "John Wiley \& Sons, Ltd",

number = "76",

}