Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference13 articles.
1. Effect of farm and industrial processing on the amino acid profile of cocoa beans;Adeyeye;Food Chemistry,2010
2. The microbial ecology of cocoa bean fermentations in Indonesia;Ardhana;International Journal of Food Microbiology,2003
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4. 1H NMR study of fermented cocoa (Theobroma Cacao L.) beans;Caligiani;Journal of Agricultural and Food Chemistry,2010
5. Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy;Caligiani;Analytica Chimica Acta,2007
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