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A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius

Submerged fermentation of green tea with the basidiomycete Mycetinis scorodonius resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor alternative to current synthetic aroma mixtures in demand of consumer preferences towards healthy natural and ‘clean lab...

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Detalles Bibliográficos
Autores principales:	Rigling, Marina, Heger, Fabienne, Graule, Maria, Liu, Zhibin, Zhang, Chen, Ni, Li, Zhang, Yanyan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029785/ https://www.ncbi.nlm.nih.gov/pubmed/35458700 http://dx.doi.org/10.3390/molecules27082503

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