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...

पूर्ण विवरण

ग्रंथसूची विवरण
मुख्य लेखक:	Misnawi, .
स्वरूप:	थीसिस
भाषा:	अंग्रेज़ी अंग्रेज़ी
प्रकाशित:	2003
विषय:	Polyphenols Enzyme activation Fermented foods
ऑनलाइन पहुंच:	http://psasir.upm.edu.my/id/eprint/8504/1/FSMB_2003_7_A%20D.pdf

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