Vacuolar (Storage) Proteins of Cocoa Seeds and their Degradation during Germination and Fermentation
- 1 December 1982
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 33 (12) , 1291-1304
- https://doi.org/10.1002/jsfa.2740331216
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Extraction, fractionation, and amino acid composition of Brazilian Comun cacao proteinsJournal of Agricultural and Food Chemistry, 1977
- Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beansJournal of Agricultural and Food Chemistry, 1976
- Changes in cocoa proteins during ripening of fruit, fermentation, and further processing of cocoa beansJournal of Agricultural and Food Chemistry, 1976
- Zur Spezifität des KakaoaromasFette, Seifen, Anstrichmittel, 1976
- Seed FormationAnnual Review of Plant Physiology, 1975
- Veränderungen der subcellulären Struktur in Keimblättern von Kakaosamen (Theobroma cacao L.) während der Fermentation und TroeknungZeitschrift für Lebensmittel-Untersuchung und Forschung, 1973
- Über die Bildung des Kakaoaromas aus seinen VorstufenFette, Seifen, Anstrichmittel, 1971
- Molecular weight estimation of polypeptide chains by electrophoresis in SDS-polyacrylamide gelsBiochemical and Biophysical Research Communications, 1967
- DISC ELECTROPHORESIS – II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS*Annals of the New York Academy of Sciences, 1964
- Cocoa FermentationNature, 1954