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Biophysical and biochemical changes and flavor development in mixed sabah hybrid cocoa beans fermentation

1997

Abdul Samah, O. | Wan Saleh, W.R. | Arif Syed, M. (Universiti Pertanian Malaysia, Serdang (Malaysia)) | Said, M. (University Kebangsaan Malaysia, Bangi (Malaysia). Department of Food Science and Nutrition) | Rahmani, M. (Universiti Pertanian Malaysia, Serdang (Malaysia). Chemistry, Faculty of Science and Environmental Studies)

AGROVOC Keywords
acetic acid acide organique acido acetico analytical methods cocoa beans compuestos del sabor esterasas esterase esterases fermentation flavour compounds organic acids semilla de cacao technique analytique
Bibliographic information
Natural Product Sciences (Korea Republic)
Volume 2 Issue 2 ISSN 1226-3907
Pagination
pp. 115-118
Other Subjects
Fermentacion; Feve de cacao; Acide acetique; Acidos organicos; Tecnicas analiticas; Compose de la flaveur
Language
English
Note
Summaries (En)
1 illus.; 1 tables; 8 ref.
Type
Summary
1998-08-15
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