Effect of ascorbic acid on chemical content and viability of cocoa seed after storage
Storage of oily seeds will make the seeds deteriorated, this caused by auto-oxidation. It will changes the biochemical and physiology of the seeds. Application of Antioxidant can prevent the activity of auto-oxidation. This research aimed to study the effect of ascorbic acid to minimize the deterio...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2020-01-01
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| Series: | Coffee and Cocoa Research Journal |
| Subjects: | |
| Online Access: | https://mail.ccrjournal.com/index.php/ccrj/article/view/354 |