The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa Beans

This publication has 6 references indexed in Scilit:

• The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans
  Journal of Food Science, 1965
• The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans
  Journal of Food Science, 1964
• Precursors of chocolate aroma
  Journal of the Science of Food and Agriculture, 1963
• Studies on the Volatile Components of Different Varieties of Cocoa Beans
  Journal of Food Science, 1962
• 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 peas
  Biochemical Journal, 1956
• The Strecker Degradation of α-Amino Acids.
  Chemical Reviews, 1952