Changes in cocoa proteins during ripening of fruit, fermentation, and further processing 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) , 483-486
- https://doi.org/10.1021/jf60205a056
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beansJournal of Agricultural and Food Chemistry, 1976
- Changes in the Content of Free Amino Acids During Roasting of Cocoa BeansJournal of Food Science, 1966
- Melanoproteins I. reactions between enzyme-generated quinones and amino acidsBiochimica et Biophysica Acta (BBA) - General Subjects, 1965
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951