发酵和焙烤对可可豆多酚、黄酮和风味品质的影响

易桥宾，谷风林，那治国，房一明，徐飞

Effect of Fermentation and Roast on Polyphenols, Flavonoids and Flavors in Cocoa Beans

YI Qiaobin, GU Fenglin, NA Zhiguo, FANG Yiming, XU Fei

食品科学 . 2015, (15): 62 -69 . DOI: 10.7506/spkx1002-6630-201515013