Author

Hanna Keul

Institution: University of Copenhagen

Observed institution: University of Copenhagen

OpenAlex ID: A5004546413

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

2014 · Michael Crafack, Hanna Keul, et al. · Food Research International · 176

Works count: 1

Citation count: 176

H-index: 1

I10-index: 1