Biochemical Differentiation of Cocoa Cotyledon Proteins from Various Genetic Origins
Previous studies have reported that differences in the cocoa flavour of roasted beans from various genetic origins do exist; however, the findings were mainly based on sensory evaluation. In addition, the cocoa flavours differences were also claimed to be solely due to the maternal plants and not...
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| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English English |
| منشور في: |
2000
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/8424/1/FSMB_2000_14_IR.pdf |
| الوسوم: |
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