The volatiles of cocoa by GC/MS analysis and sensory evaluation with special emphasis on the effect of fermentation time and maturation

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JNSF 17_2_229.pdf (515.73 KB)

Date

1989

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Natural Resources Energy and Science Authority of Sri Lanka:Colombo

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Theobroma cacao L., Gas chromatography, Mass spectrometry, Chemical analysis, Sensory evaluation, Flavour

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Journal of the National Science Council of Sri Lanka, 17(2):p.229-235

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https://dl.nsf.gov.lk/handle/1/6418

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Journal of the National Science Foundation of Sri Lanka

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