(-)-Epicatechin Content in Fermented and Unfermented Cocoa Beans-Reference-Cited by-同舟云学术

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(-)-Epicatechin Content in Fermented and Unfermented Cocoa Beans

Published:1984-07 Issue:4 Volume:49 Page:1090-1092
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KIM H.,KEENEY P. G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb10400.x/fullpdf

Reference10 articles.

1. Analytical evaluation of cocoa curing in the ivory coast

2. Detection of the Substrate of Enzymic Browning in Cacao by a Post-chromato-graphic Enzymatic Technique

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