Identification of the Bitter Principle of Cocoa-Reference-Cited by-同舟云学术

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Identification of the Bitter Principle of Cocoa

Published:1975-04-23 Issue:4 Volume:58 Page:1078-1086
ISSN:0018-019X
Container-title:Helvetica Chimica Acta
language:de
Short-container-title:Helv. Chim. Acta

Author:

Pickenhagen Wilhelm,Dietrich Paul,Keil Borivoij,Polonsky Judith,Nouaille Fran�oise,Lederer Edgar

Publisher

Wiley

Subject

Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Drug Discovery,Biochemistry,Catalysis

Reference35 articles.

1. Nachweis von Diacetyl und Methyl-acetyl-carbinol in Lebensmitteln

2. Zum Vorkommen von Acetaldehyd in tropischen Früchten

3. Recherches sur les ar??mes 11e communication [1] Sur l'ar??me du cacao. I

4. Volatile Amines in the Odors of Food

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1. Molecular Changes during Germination of Cocoa Beans, Part 1;Journal of Agricultural and Food Chemistry;2024-08-07

2. Molecular Changes during Germination of Cocoa Beans, Part 2;Journal of Agricultural and Food Chemistry;2024-07-29

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4. Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety;Heliyon;2022-09

5. Quantitative analysis and response surface modeling of important bitter compounds in chocolate made from cocoa beans with eight roast profiles across three origins;Journal of Food Science;2021-10-11

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