Analysis of Non-volatile Organic Acids in Fermented and Dried Cocoa Beans by High Performance Liquid Chromatography
A high peiformance liquid chromatographic methodfor analysis of non-volatile acids (oxalic, citric, tartaric, succinic, malic and lactic) in fermented and dried cocoa beans is described. Bean samples were pulverized in dionized water using a Polytron Homogenizer (Brinkman)for 20 sec and centrifuge...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
1990
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2780/1/Analysis_of_Non-volatile_Organic_Acids_in_Fermented_and.pdf |
