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...

书目详细资料
主要作者:	Misnawi, .
格式:	Thesis
语言:	英语英语
出版:	2003
主题:	Polyphenols Enzyme activation Fermented foods
在线阅读:	http://psasir.upm.edu.my/id/eprint/8504/1/FSMB_2003_7_A%20D.pdf

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