The volatiles of cocoa by GC/MS analysis and sensory evaluation with special emphasis on the effect of fermentation time and maturation
Date
1989
Journal Title
Journal ISSN
Volume Title
Publisher
Natural Resources Energy and Science Authority of Sri Lanka:Colombo
Abstract
Description
Keywords
Theobroma cacao L., Gas chromatography, Mass spectrometry, Chemical analysis, Sensory evaluation, Flavour
Citation
Journal of the National Science Council of Sri Lanka, 17(2):p.229-235