Effect of Yeast Species on Total Soluble Solids, Total Polyphenol Content and Fermentation Index during Simulation Study of Cocoa Fermentation

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Effect of Yeast Species on Total Soluble Solids, Total Polyphenol Content and Fermentation Index during Simulation Study of Cocoa Fermentation

The polyphenols has potential of health beneficial and its changes in cocoa are related to fermentation index. However, relationship of yeast species to total soluble solids, total polyphenols and fermentation index changes during cocoa fermentation is still unclear. This study focused on effect of...

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Bibliographic Details
Main Authors:	Teng-Sin, O., Sepiah, M., Khairul Bariah, S.
Format:	Article
Language:	English
Published:	IJISET 2016
Subjects:	SB Plant culture
Online Access:	http://ir.unimas.my/id/eprint/14362/ http://ir.unimas.my/id/eprint/14362/1/Khairul.pdf

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