1H NMR Study of Fermented Cocoa (Theobroma cacao L.) Beans
Author:
Affiliation:
1. Dipartimento di Chimica Organica e Industriale, Università di Parma, Via Usberti 17A, 43124 Parma, Italy
2. Centro Interdipartimentale Misure, Università di Parma, Via Usberti 23A, 43124 Parma, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf102985w
Reference29 articles.
1. Effect of farm and industrial processing on the amino acid profile of cocoa beans
2. Cocoa bean carbohydrates: roasting-induced changes and polymer interactions
3. Rapid Reversed Phase Ultra-Performance Liquid Chromatography Analysis of the Major Cocoa Polyphenols and Inter-relationships of Their Concentrations in Chocolate
4. Improved High-Performance Liquid Chromatography Method to Determine Theobromine and Caffeine in Cocoa and Cocoa Products
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