Biochemical Differentiation of Cocoa Cotyledon Proteins from Various Genetic Origins
Previous studies have reported that differences in the cocoa flavour of roasted beans from various genetic origins do exist; however, the findings were mainly based on sensory evaluation. In addition, the cocoa flavours differences were also claimed to be solely due to the maternal plants and not...
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| 格式: | Thesis |
| 語言: | English English |
| 出版: |
2000
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/8424/1/FSMB_2000_14_IR.pdf |
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