Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds
- 1 January 1994
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 50 (2) , 177-184
- https://doi.org/10.1016/0308-8146(94)90117-1
Abstract
No abstract availableKeywords
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