Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients
发酵、干燥、烘烤和荷兰加工对可可豆和可可成分中黄烷-3-醇立体化学的影响
期刊:Chemistry Central Journal
影响因子:
doi:10.1186/1752-153X-5-53
W Jeffrey Hurst, Susann H Krake, Stephen C Bergmeier, Mark J Payne, Kenneth B Miller, David A Stuart
