The effect of cocoa clones on chocolate flavour

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The effect of cocoa clones on chocolate flavour

Fermentation of Theobroma cacao L. beans has been considered to be the most important factor influencing cocoa flavour and has accordingly received most attention. Five selected cocoa clones (KKM 1, KKM 22, PBC 123, PBC 140 and BR 25) choosen from major cocoa plantations in Malaysia were treated und...

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Bibliographic Details
Main Authors:	Abd. Samah, Othman, Suratman, Jumali, Wan Ibrahim, Wan Aidah
Format:	Proceeding Paper
Language:	English
Published:	2010
Subjects:	SB Plant culture
Online Access:	http://irep.iium.edu.my/15938/ http://irep.iium.edu.my/15938/1/2010_IRIIE_Kamarul_et_al_Aromatic.pdf

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