Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase

Journal of the Science of Food and Agriculture

Volumn 82, Issue 5, 2002, Pages 559-566

  Misnawi, ^a   Selamat, Jinap ^a   Bakar, Jamilah ^a   Saari, Nazamid ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Catechin; Cocoa beans; Fermentation; Flavour; Polyphenol; Polyphenol oxidase

Indexed keywords

FOOD SCIENCE;

BASIDIOMYCOTA; PHASEOLUS (ANGIOSPERM); THEOBROMA CACAO;

EID: 0036212568     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1075     Document Type: Article

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