Cocoa Fermentation-Reference-Cited by-同舟云学术

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Cocoa Fermentation

Published:1954-08 Issue:4426 Volume:174 Page:392-394
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

WADSWORTH R. V.,HOWAT G. R.

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/174392a0.pdf

Reference5 articles.

1. Porter et al., Plant Physiol., 22, 149 (1947).

2. de Witt, K. W., Cacao Research Report, p. 56 (1952), Imperial College of Tropical Agriculture, Trinidad.

3. Knapp, A. W., “Cacao Fermentation” (Bale, Sons and Curnow, 1937).

4. Forsyth, W. G. C., Biochem. J., 51, 516 (1952).

5. Rombouts, J. E., Proc. Soc. App. Bact., 15 103 (1952).

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Mechanism of Cacao Curing;Advances in Enzymology - and Related Areas of Molecular Biology;2006-11-22

2. Vacuolar (Storage) Proteins of Cocoa Seeds and their Degradation during Germination and Fermentation;Journal of the Science of Food and Agriculture;1982-12

3. Chemico-physical Aspects of Chocolate Processing – A Review;Canadian Institute of Food Science and Technology Journal;1981-01

4. References;Microbial Ecology of Foods;1980

5. Subcellular structures in fermenting cocoa beans. Effect of aeration and temperature during seed and fragment incubation;Journal of the Science of Food and Agriculture;1977-01

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