Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid

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Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid

In this study, the objective of the research is to determine impact on amino acids and peptides profiles when the cocoa pods are fermented less than 5 days and to identify the profile of different peptides arising from fermenting dried cocoa beans at varying fermentation time. In this experiment dri...

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Bibliographic Details
Main Author:	Halid, Nurul Haziqah
Format:	Student Project
Language:	English
Published:	Faculty of Plantation and Agrotechnology 2015
Online Access:	https://ir.uitm.edu.my/id/eprint/17113/

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