Investigation on aroma compounds of cocoa wine
碩士 === 國立屏東科技大學 === 食品科學系所 === 105 === Cocoa beans (Theobroma cocoa L.) are the major raw material for producing chocolate by fermentation. Fermenting cocoa beans is an essential process for developing chocolate flavor, this process uses various strains of three main species include yeasts, lactic a...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/3ptbyf |