Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans

Polyphenols are mainly responsible for the formation of astringency and bitterness in cocoa beans. Due to the propensity of polyphenols to interact with other compounds, studies have been carried out to evaluate influences of polyphenols in the development of cocoa flavor. The studies started wit...

書誌詳細
第一著者:	Misnawi, .
フォーマット:	学位論文
言語:	英語英語
出版事項:	2003
主題:	Polyphenols Enzyme activation Fermented foods
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/8504/1/FSMB_2003_7_A%20D.pdf

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