Effect of cocoa bean drying methods on polycyclic aromatic hydrocarbons contamination in cocoa butter
Numerous polycyclic aromatic hydrocarbons (PAHs) are carcinogenic, making their presence in foods and the environment a health concern. This study assessed the contamination and or/ formation of PAHs in cocoa butter as affected by their cocoa bean drying methods. Three major drying methods were eval...
Saved in:
Main Author: | |
---|---|
Format: | Journal Contribution |
Language: | English |
Published: |
2016
|
Subjects: | |
Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/11842 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|