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Effect of pods storage and fermentation duration on proanthocyanidins content in Malaysian cocoa beans / Suhaila Mohd Sauid, Rabiatul 'Adawiyah Mahmun and Khairul Bariah Sulaiman

The objective of this research is to evaluate the effect of pods storage and fermentation duration towards proanthocyanidins content in Malaysian cocoa beans. The pods storage duration was varied from 0 to 6 days with two days interval, while the fermentation duration of cocoa beans was varied from...

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Detaylı Bibliyografya
Asıl Yazarlar:	Mohd Sauid, Suhaila (Yazar), Mahmun, Rabiatul 'Adawiyah (Yazar), Sulaiman, Khairul Bariah (Yazar)
Materyal Türü:	Kitap
Baskı/Yayın Bilgisi:	Universiti Teknologi MARA Shah Alam, 2018.
Konular:	Article PeerReviewed
Online Erişim:	Link Metadata
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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