NGHIÊN CỨU QUÁ TRÌNH LÊN MEN RƯỢU TỪ DỊCH LỚP CƠM NHẦY HẠT CACAO (Theobroma cacao L.)
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Darman, R. D., Justin, E. & Xavier, F. E. (2011). Fermentation of cocoa juice (Theobroma cacao L.) and roselle (Hibiscus sabdariffa L.) extracts into a wine-like alcoholic drink. Fruit, Vegetable and Cereal Science and Biotechnology, 5(2), 57-63.
Dias, D. R. & Schwan, R. F. (2007). Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. International Journal of Food Science and Technology, 42, 319-329.
Michel, D. & Gills, K.A. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28, 350-356.
Nguyen, P. T. & Bui, M. D. (2007). Food Microbiology Episode 2. HaNoi: Medical Publishing House.
Nguyen, V. M. (2007). Biochemistry practice. HaNoi: Vietnam National University Press.
Puerari, C., Karina, T. M. & Schwan, R. F. (2012). New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis. Food Research International, 48, 634-640.
DOI: http://dx.doi.org/10.37569/DalatUniversity.6.3.83(2016)
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