Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation
Incubation-activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation has been studied using defatted unfermented and partly fermented cocoa bean powders. Results of the study showed that aspartic endoprotease, carboxypeptidase and invertase...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2002
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/112423/3/112423.pdf http://psasir.upm.edu.my/id/eprint/112423/ https://linkinghub.elsevier.com/retrieve/pii/S0308814602001206 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|