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
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D O I：
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学科分类号：
摘要：
39
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页码：163 / 171
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