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Improvement of cocoa specific aroma precursors of under-fermented cocoa beans with carboxypeptidases addition


Citation

Selamat, Jinap and Ikrawan, Yusep and Bakar, Jamilah and Saari, Nazamid (2004) Improvement of cocoa specific aroma precursors of under-fermented cocoa beans with carboxypeptidases addition. 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; Carboxypeptidases; Cocoa aroma
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 05 May 2016 01:11
Last Modified: 27 Feb 2017 02:02
URI: http://psasir.upm.edu.my/id/eprint/43101
Statistic Details: View Download Statistic

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