Oxygen Uptake Rate and Carbon dioxide Evolution Rate on the Fermentation Process of Cocoa Beans (Theobroma Cacao L.)

Publication Name : International Journal on Advanced Science, Engineering and Information Technology

DOI : 10.18517/ijaseit.10.5.7185

Date : 2020


Publication URL
https://www.scopus.com/record/display.uri?eid=2-s2.0-85097546158&origin=resultslist&sort=plf-f
Type
Journal
ISSN
20885334
Volume
10
Page
2138-2144