Oligopeptide patterns produced fromTheobroma cacao L of various genetic origins
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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1. The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans
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3. Zur Spezifität des Kakaoaromas
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4. Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans;Food Research International;2018-09
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