Share
Export Citation
APA
MLA
Chicago
Harvard
Vancouver
BIBTEX
RIS
Universitas Hasanuddin
Research output:Contribution to journal›Article›peer-review
Effects of roasting process on the precursor components for maillard reaction in fermented cocoa beans
Andi Pallawa N.B.
Aip Conference Proceedings
Published: 2023Citations: 1
Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.
Access to Document
10.1063/5.0119776Other files and links
Fingerprint
Maillard reactionSciences
RoastingSciences
Process (computing)Sciences
ChemistrySciences
Food scienceSciences
FermentationSciences
Computer scienceSciences
Operating systemSciences
Physical chemistrySciences