Characterization of the exopeptidase activity existing in Theobroma cacao L. during germination
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biochemistry,Bioengineering
Reference42 articles.
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Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil;Food Science and Technology;2016-11-21
2. Characterization of protease activities in a crude extract of germinated cacao;CyTA - Journal of Food;2015-03-20
3. Water Content, a w, and Enzyme Activity (Xaa-Prolyl-Dipeptidyl Aminopeptidase) During the Germination Process of Cocoa Beans (Theobroma cacao L.);Food Engineering Series;2015
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