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Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation
This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages...
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| Udgivet i: | Food Sci Nutr |
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| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7455942/ https://ncbi.nlm.nih.gov/pubmed/32884693 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1701 |
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