Open AccessCOLOUR AND ANTIOXIDANT PROPERTIES OF COCOA BEANS FROM PODS STORAGE AND FERMENTATION USING SHALLOW BOX
Author(s) -
Khairul Bariah Sulaiman,
Tajul A. Yang,
Fazilah Ariffin
Publication year - 2020
Publication title -
matter : international jornal of science and technology
Language(s) - English
Resource type - Journals
ISSN - 2454-5880
DOI - 10.20319/mijst.2017.32.455465
Subject(s) - fermentation , browning , antioxidant , food science , antioxidant capacity , cocoa bean , chemistry , mathematics , horticulture , biology , biochemistry