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Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds.

Journal Title:
Food chemistry.
Journal Volume/Issue:
1994. v. 50 (2)
Main Author:
Voigt, J.
Other Authors:
Heinrichs, H., Voigt, G., and Biehl, B.
Format:
Article
Language:
English
Subjects:
cocoa (beverage)
seeds
odors
digestion
vicilin
proteolysis
enzyme activity
sensory evaluation
amino acids
proteins
chemical composition
View in NAL's Catalog:
IND20412524