COCOA CHEMISTRY AND TECHNOLOGY: Roles of Polyphenols and Enzyme Reactivation in Flavor Development of Under-Fermented Cocoa Beans

Development

von: MISNAWI JATI · TEGUH WAHYUDI

Taschenbuch

Details (Deutschland)

EAN=ISBN-13: 978-3-8433-7284-8

ISBN-10: 3-8433-7284-5

LAP LAMBERT Academic Publishing · 2010