Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans

by Misnawi, .
Published 2003

Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol

by Selamat, Jinap, Misnawi
Published 2004

Sensory profiles of cocoa genotypes in Indonesia

by Sari, Indah Anita, Murti, Rudi Hari, Misnawi, Misnawi, Putra, Eka Tarwaca Susila, Susilo, Agung Wahyu
Published 2022

Robusta BP-42 coffee bean extract is a new anti-tyrosinase candidate to reduce melanogenesis activity

by Ulfa Elfiah, -, David Sontani Perdanakusuma, -, Iswinarno Doso Saputro, Iswinarno, Misnawi, -