The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans-Reference-Cited by-同舟云学术

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The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans

Published:1965-05 Issue:3 Volume:30 Page:416-419
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ROHAN T. A.,STEWART T.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1965.tb01779.x/fullpdf

Reference6 articles.

1. Studies on the Volatile Components of Different Varieties of Cocoa Beans

2. A. G. Lipscomb, 1949 . Quality Arriba Cocoa . Rept. Cocoa Conf.London. p.80 .

3. Precursors of chocolate aroma

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1. Cocoa and Coffee;Food Microbiology;2014-04-30

2. Fermentation of cacao (Theobroma cacaoL.) seeds with a hybridKluyveromyces marxianusstrain improved product quality attributes;FEMS Yeast Research;2008-08

3. Comparative study on the proteolytic activities and storage globulins in seeds ofTheobroma grandiflorum(Willd ex Spreng) Schum andTheobroma bicolor Humb Bonpl, in relation to their potential to generate chocolate-like aroma;Journal of the Science of Food and Agriculture;2004-04-21

4. Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting;Journal of the Science of Food and Agriculture;2000

5. Analysis of Cocoa Flavour Components and Flavour Precursors;Analysis of Nonalcoholic Beverages;1988

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