Perisa koko

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Perisa koko

A brief description of cocoa flavour including the isolation and the determination of its aroma compounds are discussed. Pyrazines and carbonyls are the two important compounds contributing to the cocoa flavour. These compounds are influenced by factors such as geographic location, varieties, fermen...

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Bibliographic Details
Main Authors:	Omar, Muhammad Nor, Faridah, A. A
Format:	Article
Language:	English
Published:	Malaysian Agricultural Research and Development Institute 1987
Subjects:	S Agriculture (General)
Online Access:	http://irep.iium.edu.my/33394/ http://irep.iium.edu.my/33394/1/DR_NO_Cocoa_flavour.pdf

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