Microbiological And Physico-Chemical Changes During Fermentation Of Theobroma Cacao, L.: Isolation And Characterization Of Cocoa Lipase.
A study was carried out to examine microbiological and physicochemical changes during the fermentation of Theobroma cacao. Isolation, partial purification, characterization of cocoa lipase were also carried out. Results showed that several microbes were successfully detected during fermentation...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English English |
| 出版: |
2000
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/11440/1/FSAS_2000_27.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|