Comparative studies on small scale fermentation of cocoa using Acetobacter xylinum and Saccharomyces cerevisiae (wild strain)
Cocoa fermentation were carried out under three different controlled treatment using pure cultures of Acetobacter xylinum, Saccharomyces cerevisiae (wild strain) and mixed cultures. A true correlation between acidification, temperature and development of flavour potential during fermentation can be...
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| Main Authors: | , , |
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| 格式: | Proceedings Paper |
| 语言: | English |
| 出版: |
Persatuan Biokimia Malaysia
2013
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| 在线阅读: | http://agris.upm.edu.my:8080/dspace/handle/0/4171 |
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