Dataset of cocoa aspartic protease cleavage sites
Author:
Publisher
Elsevier BV
Subject
Multidisciplinary
Reference6 articles.
1. The cleavage specificity of the aspartic protease of cocoa beans involved in the generation of the cocoa-specific aroma precursors;Janek;Food Chem.,2016
2. Cocoa-specific aroma precursors are generated by proteolytic digestion oft the vicilin-like globulin of the cocoa seeds;Voigt;Food Chem.,1994
3. Extraction, identification and semi-quantification of oligopeptides in cocoa beans;Marseglia;Food Res. Intern.,2014
4. Partial purification and characterisation of the peptide precursors of the cocoa-specific aroma components;Voigt;Food Chem.,2016
5. In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase;Voigt;Food Chem.,1994
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1. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes;FEMS Microbiology Reviews;2020-05-18
2. Cocoa-specific flavor components and their peptide precursors;Food Research International;2019-09
3. pH-Dependency of the proteolytic formation of cocoa- and nutty-specific aroma precursors;Food Chemistry;2018-07
4. Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans;Food Research International;2018-07
5. Datasets for correlation dynamics of cocoa production in South Western Nigeria;Data in Brief;2018-06
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