Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations-Reference-Cited by-同舟云学术

Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations

Published:2016-05 Issue: Volume:68 Page:514-522
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Eyamo Evina Victor Jos,De Taeye Cédric,Niemenak Nicolas,Youmbi Emmanuel,Collin Sonia

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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2. Influence of pulp-preconditioning and fermentation on fermentative quality and appearance of Ghanaian cocoa (Theobroma cacao) beans;Afoakwa;International Food Research Journal,2012

3. The microbial ecology of cocoa bean fermentations;Ardhana;Indonesia International Journal of Food Microbiology,2003

4. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana;Camu;Journal of Science and Food Agriculture,2007

5. Chocolate and cocoa: new sources of trans resveratrol and trans-piceid;Counet;Food Chemistry,2006

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