The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans
- 1 July 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (4) , 456-459
- https://doi.org/10.1111/j.1365-2621.1964.tb01760.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Precursors of chocolate aromaJournal of the Science of Food and Agriculture, 1963
- Studies on the Volatile Components of Different Varieties of Cocoa BeansJournal of Food Science, 1962
- Bamboos and NutmegsNature, 1959
- Estimation of α-keto acids in plant tissue: a critical study of various methods of extraction as applied to strawberry leaves, washed potato slices and peasBiochemical Journal, 1956
- The Strecker Degradation of α-Amino Acids.Chemical Reviews, 1952
- The Chemical Mechanism of The Oxidative Deamination of Amino Acids by Catechol and PolYPHENOLASEAustralian Journal of Biological Sciences, 1950
- The oxidation of catechol and homocatechol by tyrosinase in the presence of amino-acidsBiochemical Journal, 1949
- The interaction of α-amino-acids and peptides with sugars in aqueous solutionBiochemical Journal, 1937