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...

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Détails bibliographiques
Auteur principal:	Samsumaharto, Ratna Agung
Format:	Thèse
Langue:	anglais anglais
Publié:	2000
Sujets:	Fermentation Cacao Microbiology - Research
Accès en ligne:	http://psasir.upm.edu.my/id/eprint/11440/1/FSAS_2000_27.pdf

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