The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans-Reference-Cited by-同舟云学术

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The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans

Published:1964-07 Issue:4 Volume:29 Page:456-459
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ROHAN TERENCE A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1964.tb01760.x/fullpdf

Reference10 articles.

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

2. K. W Dewitt . 1957 . Nitrogen metabolism in fermenting cacao . Imp. Coil. Trop. Agr. (Trinidad), Rept. Cacao Research (1955/56), 54 .

3. The interaction of α-amino-acids and peptides with sugars in aqueous solution

4. 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

5. The oxidation of catechol and homocatechol by tyrosinase in the presence of amino-acids

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