Effect of pods storage and fermentation duration on bioconversion of proanthocyanidins in malaysian cocoa beans: article
These two factors being studied where pods storage duration were varied as 0, 2, 4 and 6 days. Meanwhile, the fermentation duration of cocoa beans differs from day 0 until day 5. The sample that being ferment were defatted before undergo the extraction process. The extraction process undergo overnig...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
2017
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/121223/2/121223.pdf https://ir.uitm.edu.my/id/eprint/121223/ |
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