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Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol


Citation

Selamat, Jinap and Misnawi, (2004) Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol. Research Snapshot. The Research Management Centre, Serdang, Selangor.

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Additional Metadata

Item Type: Monograph (Research Snapshot)
Divisions: Faculty of Food Science and Biotechnology
Publisher: The Research Management Centre
Keywords: Cocoa; Cocoa beans; Polyphenol; Cocoa aroma
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 05 May 2016 09:09
Last Modified: 27 Feb 2017 10:08
URI: http://psasir.upm.edu.my/id/eprint/43100
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