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Anglický jazyk
Changes in Physico-Chemical Constituents, Flavour Precursors
Autor: John Edem Kongor
Cocoa fermentation and drying are influenced by factors such as pod storage and duration of the fermentation and drying process. Understanding the factors contributing to variations in the qualities of cocoa beans during pod storage and subsequent fermentation... Viac o knihe
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O knihe
Cocoa fermentation and drying are influenced by factors such as pod storage and duration of the fermentation and drying process. Understanding the factors contributing to variations in the qualities of cocoa beans during pod storage and subsequent fermentation and drying would have significant commercial implications. This study investigated changes in physico-chemical constituents, flavour precursors and polyphenolic constituents during fermentation and drying of pulp pre-conditioned Ghanaian cocoa beans.
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2018
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9783659582493
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