Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans
The effect of drying time on free amino acid, peptide-N, sugar and pyrazine concentrations as well as the influence of bean depth and temperature on these compounds during cocoa drying was studied. Drying time, bean depth and temperature significantly decreased the concentration of free amino acids,...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Society of Chemical Industry (SCI)
1999
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115633/1/115633.pdf http://psasir.upm.edu.my/id/eprint/115633/ https://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(19990515)79:7%3C987::AID-JSFA314%3E3.0.CO;2-H |
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