Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans

Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans

A study on the influence of two carboxypeptidases on cocoa specific aroma precursors and methylpyrazines in under..fermented cocoa beans was carried out. Cocoa beans, which were fermented for three days using wooden box were used as samples. The beans were powdered and then incubated at 45°C for...

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書目詳細資料
主要作者:	Ikrawan, Yusep
格式:	Thesis
語言:	English English
出版:	2003
主題:	Carboxypeptidases Fermented foods
在線閱讀:	http://psasir.upm.edu.my/id/eprint/8497/1/FSMB_2003_1_IR.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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