Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under-fermented cocoa beans-Reference-Cited by-同舟云学术

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Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under-fermented cocoa beans

Published:2002 Issue:13 Volume:82 Page:1584-1592
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Yusep I,Jinap S,Jamilah B,Nazamid S

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference41 articles.

1. The Precursors of Chocolate Aroma: A Study of the Flavonoids and Phenolic Acids

2. Precursors of chocolate aroma

3. and Cocoa. 4th edn. Longman Inc, New York. p 444 (1985).

4. Modern Method;Ziegleder,1988

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1. Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation;Journal of Food Composition and Analysis;2021-04

2. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes;FEMS Microbiology Reviews;2020-05-18

3. Cacao quality index for cacao agroecosystems in Bahia, Brazil;International Journal of Food Properties;2019-01-01

4. Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages;Revista Brasileira de Fruticultura;2019

5. Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process;Journal of the Institute of Brewing;2018-12-09

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