Evaluation of flavor & aroma compounds during fermentation of coconut (Cocos nucifera Linn.) sap.
The sap of the coconut can be fermented to make the product known as tuba. The production of this product is one of the sources of livelihood and very common in the Philippines. Evaluation of flavor and aroma compounds during fermentation of tuba collected from Brgy. Baras, Guimbal, Iloilo was done....
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| 格式: | Thesis |
| 語言: | English |
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2016.
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