Question

UT
IIULUT
DU III
UTITE
(D) CIUTUUTTU
64. Prolonged fermentation of cocoa seeds lead to "off-taste” due to the release of
[GATE (XL) 2015)
(A) Glucose (B) Short chain fatty acids (C) Carbon dioxide (D) Phospholipids
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Answer 1

Answer:

hey answer is option d

Explanation:

phospholipids

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