The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa Beans
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1966.tb00479.x/fullpdf
Reference10 articles.
1. Studies on the Volatile Components of Different Varieties of Cocoa Beans
2. Estimation of α-keto acids in plant tissue: a critical study of various methods of extraction as applied to strawberry leaves, washed potato slices and peas
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