Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans

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Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans

A study on the influence of two carboxypeptidases on cocoa specific aroma precursors and methylpyrazines in under..fermented cocoa beans was carried out. Cocoa beans, which were fermented for three days using wooden box were used as samples. The beans were powdered and then incubated at 45°C for...

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Bibliographic Details
Main Author:	Ikrawan, Yusep
Format:	Thesis
Language:	English English
Published:	2003
Subjects:	Carboxypeptidases Fermented foods
Online Access:	http://psasir.upm.edu.my/id/eprint/8497/ http://psasir.upm.edu.my/id/eprint/8497/1/FSMB_2003_1_IR.pdf

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