Non-Saccharomyces starter cultures modulate the chemical and sensory profile of chocolates from Brazilian cocoa hybrid mixtures

Food Research International 2026

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Authors: Sandy Rodrigues Dias, Luiza Adami, Nádia Nara Batista, Ana Paula Pereira Bressani, Silvia Juliana Martinez, Disney Ribeiro Dias, Rosane Freitas Schwan
DOI: 10.1016/j.foodres.2026.118695
Cited by: 1
References: 41

Fields of Study & Subjects

Food Chemistry and Fat Analysis Cocoa and Sweet Potato Agronomy Coconut Research and Applications

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
231
Pages
118695–118695
Publication date
12 February 2026
Language
EN