The proteolytic formation of essential cocoaspecific aroma precursors depends on particular chemical structures of the vicilin-class globulin of the cocoa seeds lacking in the globular storage proteins of coconuts, hazelnuts and sunflower seeds
- 1 January 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 51 (2) , 197-205
- https://doi.org/10.1016/0308-8146(94)90257-7
Abstract
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