Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans

Author:

Kumari Neha,Grimbs Anne,D'Souza Roy N.,Verma Sujit Kumar,Corno Marcello,Kuhnert NikolaiORCID,Ullrich Matthias S.

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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4. On the adaptive control of the false discovery rate in multiple testing with independent statistics;Benjamini;Journal of Educational and Behavioral Statistics,2000

5. Genetic characterization of the cacao cultivar CCN 51: Its impact and significance on global cacao improvement and production;Boza;Journal of the American Society for Horticultural Science,2014

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