Comparision of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans

Carlin, James T.James T.CarlinLee, Ken N.Ken N.LeeHsieh, Oliver A.-L.Oliver A.-L.HsiehHwang, Lucy SunLucy SunHwangHo, Chi-TangChi-TangHoChang, Stephen S.Stephen S.Chang2010-07-152018-06-292010-07-152018-06-291986http://ntur.lib.ntu.edu.tw//handle/246246/189426677100 bytesapplication/pdfen-USComparision of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beansjournal article10.1007/BF02673793http://ntur.lib.ntu.edu.tw/bitstream/246246/189426/1/21.pdf