A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.)
Cocoa mucilage, a by-product of cocoa beans processing, constitutes 10% of total cocoa beans, with soluble solids up to 17.78oBx, pH of 3.43 – 3.5, rich in sugar, minerals, organic acids and phenolic compounds. The aim of this research is to ferment cocoa bean mucilage to produce a beverage with alc...
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| Những tác giả chính: | , , , |
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| פורמט: | Bài viết |
| שפה: | English |
| יצא לאור: |
Trường Đại học Đà Lạt
2023
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| גישה מקוונת: | https://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/83 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/114222 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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