Precursors of chocolate aroma-Reference-Cited by-同舟云学术

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Precursors of chocolate aroma

Published:1963-11 Issue:11 Volume:14 Page:799-805
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Rohan T. A.

Publisher

Wiley

Subject

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

Reference18 articles.

1. Chem. & Ind., 1957, P. 543

2. ‘Cacao Fermentation’, 1937, p. 129 (London: John Bale, Sons & Curnow)

3. & , Cocoa Conference Rep., 1951, p. 73 (London: Cocoa, Chocolate and Confectionery Alliance)

4. Cacao Res. Rep., 1957, p. 54 (Imperial College of Tropical Agriculture, Trinidad)

5. as reference 3, p. 151

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2. Theobroma cacao L., "The Food of the Gods": Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation;CRIT REV FOOD SCI;2011

3. Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under-fermented cocoa beans;Journal of the Science of Food and Agriculture;2002

4. Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation;Journal of the Science of Food and Agriculture;1998-12

5. Enantiomeric separation of chiral components reported to be in coffee, tea, or cocoa;Journal of Agricultural and Food Chemistry;1993-10

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