Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment

LWT - Food Science and Technology - Tập 184 - Trang 114910 - 2023
Kika Al Tamimi1,2, Chusnul Hidayat1, Tyas Utami1, Lucia Dhiantika Witasari1
1Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl, Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
2Agriculture and Food Security Office of Special Region of Yogyakarta, Jl. Gondosuli No.6, Semaki, Kec. Umbulharjo, Kota Yogyakarta, Daerah Istimewa Yogyakarta 55165, Indonesia

Tài liệu tham khảo

Thông tin
Thông tin xuất bản

LWT - Food Science and Technology

Tập 184

114910

Thông tin tác giả