Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans
- 1 May 1976
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 24 (3) , 479-483
- https://doi.org/10.1021/jf60205a055
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Changes in cocoa proteins during ripening of fruit, fermentation, and further processing of cocoa beansJournal of Agricultural and Food Chemistry, 1976
- The enzymic oxidation of chlorogenic acid and some reactions of the quinone producedBiochemical Journal, 1966
- The chemistry of xanthine oxidase. 11. Ultracentrifuge and gel-filtration studies on the milk enzymeBiochemical Journal, 1964
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951