:

Ahadina Dewi Maghfiroh1, Rini Yanti1, Chusnul Hidayat1

  • 1Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl, Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia.

概括

微波辅助的酸处理增强了未发酵可可豆中的风味前体. 这种方法优化了氨基酸和挥发性化合物含量,提高了整体风味潜力.