Publisher
Springer Science and Business Media LLC
Subject
Microbiology,Applied Microbiology and Biotechnology,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Reference110 articles.
1. Hii CL, Menon AS, Chiang CL, Sharif S. Kinetics of hot air roasting of cocoa nibs and product quality. J Food Process Eng. 2017;40(3):e12467.
2. Teye E, Huang X, Takrama J, Haiyang G. Integrating NIR spectroscopy and electronic tongue together with chemometric analysis for accurate classification of cocoa bean varieties. J Food Process Eng. 2014;37(6):560–6.
3. Nigam PS, Singh A. Cocoa and coffee fermentations in encyclopedia of food microbiology. 2nd ed. Amsterdam: Elsevier Inc.; 2014. p. 485–92.
4. Biehl B, Passern D, Sagemann W. Effect of acetic acid on subcellular structures of cocoa bean cotyledons. J Sci Food Agric. 1982;33:1101–9.
5. De Vuyst L, Leroy F. Functional role of yeasts, lactic acid bacteria, and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiol Rev. 2020;3:54–67.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献