The volatiles of cocoa by GC/MS analysis and sensory evaluation with special emphasis on the effect of fermentation time and maturation
By: D. D. Abeygunasekera, A. M. Mubarak and E. R. Jansz
Open Access
|Dec 1989Authors
D. D. Abeygunasekera
Ceylon Institute of Scientific and Industrial Research, P. 0. Box 78 7, 363, Bauddhaloka
Mawatha, Colombo 7
A. M. Mubarak
Ceylon Institute of Scientific and Industrial Research, P. 0. Box 78 7, 363, Bauddhaloka
Mawatha, Colombo 7
E. R. Jansz
Ceylon Institute of Scientific and Industrial Research, P. 0. Box 78 7, 363, Bauddhaloka
Mawatha, Colombo 7
DOI: https://doi.org/10.4038/jnsfsr.v17i2.8222 | Journal eISSN: 2362-0161
Language: English
Page range: 229 - 235
Published on: Dec 27, 1989
Published by: National Science Foundation of Sri Lanka
In partnership with: Paradigm Publishing Services
© 1989 D. D. Abeygunasekera, A. M. Mubarak, E. R. Jansz, published by National Science Foundation of Sri Lanka
This work is licensed under the Creative Commons License.