Author:
Biehl Böle,Meyer Bernd,Crone Gundel,Pollmann Lutz,Said Mamot Bin
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference19 articles.
1. Acidification, proteolysis and flavour potential in fermenting cocoa beans
2. 1982 Cocoa. In: Fermented Foods, ed Academic Press, New York, pp 275–292.
3. , 1978 Mitigation of cocoa bean acidity—fermentary investigations. Proc Int Conf Cocoa and Coconuts, Kuala Lumpur, pp 387–414.
Cited by
48 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