Concepedia

Pure yeast culture fermentation of cocoa (Theobroma cacao L): effect on yield of sweatings and cocoa bean quality

R. Buamah, Victoria Pearl Dzogbefia, J.H. Oldham

World Journal of Microbiology and Biotechnology · 1997 · 39 citations · 3 references

DOI

Concepts

References

3

Properties of the glycerol acylating enzymes in microsomal preparations from the developing seeds of safflower (<i>Carthamus tinctorius</i>) and turnip rape (<i>Brassica campestris</i>) and their ability to assemble cocoa‐butter type fats

Maureen Bafor, Allan K. Stobart, Sten Stymne · Journal of the American Oil Chemists Society · 1990 · 49 citations

, , +17

Mucor—a source of cocoa butter and gamma-linolenic acid

Marc Roux, J.L.F. Kock, Alfred Botha et al. · World Journal of Microbiology and Biotechnology · 1994 · 35 citations

, , +4

The storage life of non-muscle offals packaged under vacuum or carbon dioxide

C.O. Gill, L.E. Jeremiah · Food Microbiology · 1991 · 28 citations

, , +14