VOLATILE FATTY-ACID PRODUCTION IN CACAO FERMENTATION AND EFFECT ON CHOCOLATE FLAVOR

[1] COMPOSITION OF WINES .1. ORGANIC CONSTITUENTS [J]. ADVANCES IN FOOD RESEARCH, 1954, 5 : 353 - 510

[2] DELMONZOS JG, 1955, J AGRIC FD CHEM, V1, P333

[3] FORSYTH WGC, 1963, ADV ENZYMOL REL S BI, V25, P457

[4] Lopez A., 1971, International Chocolate Review, V26, P19

[5] MARGALITH P, 1970, ADV APPL MICROBIOL, V12, P36

[6] PRODUCTION OF VOLATILE FATTY ACIDS BY SOME LACTIC ACID BACTERIA .2. SELECTIVE FORMATION OF VOLATILE FATTY ACIDS BY DEGRADATION OF AMINO ACIDS [J]. JOURNAL OF DAIRY SCIENCE, 1965, 48 (03) : 293 - &

[7] THE STICKLAND REACTION [J]. BACTERIOLOGICAL REVIEWS, 1954, 18 (01) : 16 - 42

[8] OSTOVAR K, PERSONAL COMMUNICATI

[9] QUESNEL VC, 1967, 2 INT C CAC RES BRAZ, P503

[10] QUESNEL VC, 1968, REP CACAO RES, P46

[1] COMPOSITION OF WINES .1. ORGANIC CONSTITUENTS [J]. ADVANCES IN FOOD RESEARCH, 1954, 5 : 353 - 510

[2] DELMONZOS JG, 1955, J AGRIC FD CHEM, V1, P333

[3] FORSYTH WGC, 1963, ADV ENZYMOL REL S BI, V25, P457

[4] Lopez A., 1971, International Chocolate Review, V26, P19

[5] MARGALITH P, 1970, ADV APPL MICROBIOL, V12, P36

[6] PRODUCTION OF VOLATILE FATTY ACIDS BY SOME LACTIC ACID BACTERIA .2. SELECTIVE FORMATION OF VOLATILE FATTY ACIDS BY DEGRADATION OF AMINO ACIDS [J]. JOURNAL OF DAIRY SCIENCE, 1965, 48 (03) : 293 - &

[7] THE STICKLAND REACTION [J]. BACTERIOLOGICAL REVIEWS, 1954, 18 (01) : 16 - 42

[8] OSTOVAR K, PERSONAL COMMUNICATI

[9] QUESNEL VC, 1967, 2 INT C CAC RES BRAZ, P503

[10] QUESNEL VC, 1968, REP CACAO RES, P46