In vitro studies on the proteolytic formation of the characteristic aroma precursors of fermented cocoa seeds: The significance of endoprotease specificity
- 1 January 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 51 (1) , 7-14
- https://doi.org/10.1016/0308-8146(94)90040-x
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