Formation of Methyl Pyrazine during Cocoa Bean Fermentation

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Formation of Methyl Pyrazine during Cocoa Bean Fermentation

A study on the effect of four fermentation techniques currently practised in Malaysia on the types and amount of pyrazines produced and the growth of Bacillus sp. in cocoa beans was carried out. Freshly harvested beans were fermented using wooden shallow (032m in depth), medium (0.61 m), deep (0....

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Bibliographic Details
Main Authors:	Selamat, Jinap, Harun, Siti Mordingah, Mohd. Ghazali, Norsiati
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 1994
Online Access:	http://psasir.upm.edu.my/id/eprint/3248/ http://psasir.upm.edu.my/id/eprint/3248/1/Formation_of_Methyl_Pyrazine_during_Cocoa_Bean_Fermentation.pdf

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