Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system

International Journal of Food Science and Technology

Volumn 44, Issue 1, 2009, Pages 168-180

  Noor Soffalina, S S ^a   Jinap, S ^a   Nazamid, S ^a   Nazimah, S A H ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Cocoa bean; Flavour; Flavour precursors; pH; Polyphenol; Roasting

Indexed keywords

THEOBROMA CACAO;

EID: 57649135042     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01711.x     Document Type: Article

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