ACIDIFICATION, PROTEOLYSIS AND FLAVOR POTENTIAL IN FERMENTING COCOA BEANS

被引：86
作者：
BIEHL, B
BRUNNER, E
PASSERN, D
QUESNEL, VC
ADOMAKO, D
机构：
[1] COCOA RES INST GHANA, TAFO, GHANA
[2] UNIV W INDIES, FAC AGR, CACAO RES UNIT, KINGSTON, JAMAICA
[3] FRAUNHOFER INST LEBENSMITTELTECHNOL & VERPACKUNG, Munich, GERMANY
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1985年 / 36卷 / 07期
关键词：
D O I：
10.1002/jsfa.2740360710
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：583 / 598
页数：16
相关论文
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