Effect of fermentation time and drying temperature on...

Food Chemistry 2012 Vol. 132; Iss. 1

Effect of fermentation time and drying temperature on volatile compounds in cocoa

J. Rodriguez-Campos, H.B. Escalona-Buendía, S.M. Contreras-Ramos, I. Orozco-Avila, E. Jaramillo-Flores, E. Lugo-Cervantes
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
132
Year:
2012
Language:
english
Pages:
12
DOI:
10.1016/j.foodchem.2011.10.078
File:
PDF, 479 KB
english, 2012
Conversion to is in progress
Conversion to is failed