# Effects of roasting process on the precursor components for maillard reaction in fermented cocoa beans
> Andi Pallawa N.B.

URL kanonis: https://discover.unhas.ac.id/publications/effects-of-roasting-process-on-the-precursor-components-for-maillard-reaction-in
Jurnal / Konferensi: Aip Conference Proceedings
Tahun terbit: 2023
DOI: https://doi.org/10.1063/5.0119776
ISSN: 0094243X
Citations: 1

## Authors
- Andi Pallawa N.B.

## Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.

## Keywords
- Maillard reaction
- Roasting
- Process (computing)
- Chemistry
- Food science
- Fermentation
- Computer science
- Operating system
- Physical chemistry

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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