Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation

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Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation

Incubation-activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation has been studied using defatted unfermented and partly fermented cocoa bean powders. Results of the study showed that aspartic endoprotease, carboxypeptidase and invertase...

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Bibliographic Details
Main Authors:	Selamat, Jinap, Saari, Nazamid, Bakar, Jamilah, ., Misnawi
Format:	Article
Language:	English
Published:	Elsevier 2002
Online Access:	http://psasir.upm.edu.my/id/eprint/112423/ http://psasir.upm.edu.my/id/eprint/112423/3/112423.pdf

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