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Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans
Raw cocoa beans processing technologies free fatty acids content
2009/3/4
The quality of raw cocoa beans depends widely on their free fatty acids (FFA) content. High FFA content is a serious quality defect and reduces the technical and economic value of the cocoa bean...
Identification and Lipase-producing Abilities of Moulds Isolated from Ivorian Raw Cocoa Beans
Raw Cocoa beans moulds Rhizopus oryzea Absidia corymbifera Penicilium chrysogenum
2010/11/10
A total of 100 samples of cocoa beans characterized by high Free Fatty Acids content were
collected and analysed for numeration, identification and lipase-producing abilities of filamentous fungi. An...