Studies on the contribution of acids towards flavour development in cocoa beans during processing

di Jinap Selamat (Pertanian Malaysia Univ., Serdang, Selangor. Department of Food Science)
Pubblicazione 2013

Analysis of non-volatile organic acids in fermented and dried cocoa beans by high performance liquid chromatography

di Jinap, S. (Pertanian Malaysia Univ., Serdang, Selangor. Department of Food Science), Dimick, P.S.
Pubblicazione 2013