Characterization of the Proteome of Theobroma cacao Beans by Nano-UHPLC-ESI MS/MS
Author:
Affiliation:
1. Department of Chemistry; University of Reading; Reading UK
2. Mondelēz International; Reading Science Centre; Reading UK
3. Department of Food and Nutritional Sciences; University of Reading; Reading UK
Funder
Biotechnology and Biological Sciences Research Council
Publisher
Wiley
Subject
Molecular Biology,Biochemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/pmic.201700339/fullpdf
Reference14 articles.
1. The major seed proteins of Theobroma cacao L.
2. Evolution of cacao bean proteins during fermentation: a study by two-dimensional electrophoresis
3. Subunit structure of the vicilin-like globular storage protein of cocoa seeds and the origin of cocoa- and chocolate-specific aroma precursors
4. Cloning and sequencing of the cDNA encoding the major albumin of Theobroma cacao
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