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Effect of cacao bean quality grade on cacao quality evaluation by cut test and correlations with free amino acids and polyphenols profiles
Cacao fermentation induces biochemical changes in the beans that lead to different cacao grades such as slaty (unfermented), violet (under fermented) and brown (fully fermented) beans. This grade heterogeneity in a sample set can impact the quality of the end-products. In the present study, amino ac...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525676/ https://ncbi.nlm.nih.gov/pubmed/31168144 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03749-y |
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