Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation

Author： Jinap S.M.   Nazamid S.   Jamilah B.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.78, Iss.4, 2002-09, pp. : 407-417

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