Study on the origin of lipolytic activity involved in free fatty acid formation in cocoa beans
2003
Guehi, Tagro Simplice | Dingkuhn, Michaël | Cros, Emile | Fourny, Gérard | Ratomahenina, Robert | Moulin, Guy | Clément-Vidal, Anne
For several years, certain batches of cocoa from Côte d'Ivoire have been considered to have a free fatty acid (FFA) content well over the official standard (1.75% oleic acid equivalent). This leads to a decline in the quality and commercial value of Ivorian cocoa. The origin and optimum conditions of the lipase activity involved in this phenomenon were studied. (Résumé d'auteur)
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Библиографическая информация
Издатель
Cirad
Язык
Английский
Лицензия
http://agritrop.cirad.fr/515874/1/document_515874.pdfCirad licenseinfo:eu-repo/semantics/openAccesshttps://agritrop.cirad.fr/mention_legale.html
Тип
Conference Object; Conference Part; Conference Paper; Conference Part; Conference Proceedings
Источник
Cirad14th International Cocoa Research Conference, 13-18 October 2003, Accra, Ghana
2019-03-15
AGRIS AP
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