Amyl alcohols as compounds indicative of raw cocoa bean quality

European Food Research and Technology

Volumn 204, Issue 2, 1997, Pages 156-160

  Oberparleiter, Sabine ^a   Ziegleder, Gottfried ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Cocoa; Fermentation; Flavour; Quality; Storage

Indexed keywords

EID: 53249144167     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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