Changes in Chemical Properties of Dreid Cocoa (Theobroma cacao) Beans during Fermentation-Reference-Cited by-同舟云学术

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Changes in Chemical Properties of Dreid Cocoa (Theobroma cacao) Beans during Fermentation

Published:2016 Issue:1 Volume:5 Page:11
ISSN:2319-3549
Container-title:International Journal of Fermented Foods
language:en
Short-container-title:Internat. Jour. of Fermen. Foods

Author:

Apriyanto Mulono

Publisher

New Delhi Publishers

Cited by 10 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

1. Effect of Maturity Stages on Physical Properties of Cocoa (Theobroma cacao L.) Pods;Pertanika Journal of Science and Technology;2024-04-04

2. Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia;Fermentation;2023-11-16

3. Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion;Journal of Food Science and Technology;2023-10-01

4. Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain;Foods;2023-02-14

5. Ripeness Classification of Cacao Using Cepstral-Based Statistical Features and Support Vector Machine;2022 IEEE International Conference on Artificial Intelligence in Engineering and Technology (IICAIET);2022-09-13

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