Effect of turning beans and fermentation method on the acidity and physical quality of raw cocoa beans

被引：0

作者：

Guehi, S. Tagro ^{[1
]}

Dabonne, Soumaila ^{[1
]}

Ban-Koffi, L. ^{[2
]}

Kedjebo, D. Kra ^{[1
]}

Zahouli, G. Irie B. ^{[3
]}

机构：

[1] Unité de Formation et de Recherche des Sciences et Technologies des Aliments (UFR-STA), Université d'Abobo-Adjamé, 02 Bp 801, Abidjan 02, Ivory Coast

[2] Laboratoire Centrale de Biotechnologies, Centre National de Recherche Agronomique (CNRA), Km 17 Route de Dabou. 01 BP 1740, Abidjan 01, Ivory Coast

[3] Station de Recherche Technologique, Centre National de Recherche Agronomique (CNRA), Km 17 Route de Dabou. 01 BP 1740, Abidjan 01, Ivory Coast

来源：

Advance Journal of Food Science and Technology | 2010年 / 2卷 / 03期

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：163 / 171

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