Molecular Changes during Germination of Cocoa Beans, Part 1-Reference-Cited by-同舟云学术

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Molecular Changes during Germination of Cocoa Beans, Part 1

Published:2024-08-07 Issue:33 Volume:72 Page:18606-18618
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Brückel Konrad¹,Stark Timo D.¹^ORCID,Dawid Corinna¹²^ORCID,Hofmann Thomas¹^ORCID

Affiliation:

1. Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany

2. Professorship for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany

Funder

Mars

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c03523

Reference55 articles.

1. Quarterly Bulletin of Cocoa Statistics, International Cocoa Organization (ICCO).

2. Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients

3. Enhancement of fine flavour cocoa attributes under a controlled postharvest process

4. Acidification, proteolysis and flavour potential in fermenting cocoa beans

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