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

Simple item page
dc.contributor.authorAbeygunasekera, D.D.en_US
dc.contributor.authorMubarak, A.M.en_US
dc.contributor.authorJansz, E.R.en_US
dc.date.accessioned2010-07-06T11:08:00Z
dc.date.available2010-07-06T11:08:00Z
dc.date.issued1989en_US
dc.identifier.citationJournal of the National Science Council of Sri Lanka, 17(2):p.229-235en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6418
dc.publisherNatural Resources Energy and Science Authority of Sri Lanka:Colomboen_US
dc.subjectTheobroma cacao L.en_US
dc.subjectGas chromatographyen_US
dc.subjectMass spectrometryen_US
dc.subjectChemical analysisen_US
dc.subjectSensory evaluationen_US
dc.subjectFlavouren_US
dc.subject.lccFood Science and Technologyen_US
dc.titleThe volatiles of cocoa by GC/MS analysis and sensory evaluation with special emphasis on the effect of fermentation time and maturationen_US
dc.typeArticleen_US

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
JNSF 17_2_229.pdf
Size:
515.73 KB
Format:
Adobe Portable Document Format
Download

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Plain Text
Description:
Download

Collections

Journal of the National Science Foundation of Sri Lanka