PRECURSORS OF CHOCOLATE AROMA - COMPARATIVE STUDY OF FERMENTED + UNFERMENTED COCOA BEANS

被引：61

作者：

ROHAN, TA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1964.tb01760.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：456 / &

相关论文

共 10 条

[1] STUDIES ON VOLATILE COMPONENTS OF DIFFERENT VARIETIES OF COCOA BEANS
BAILEY, SD
MITCHELL, DG
WEURMAN, C
BAZINET, ML
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (02) : 165 - &
[2] DEWITT KW, 1957, IMP COLL TROP AGR TR, P54
[3] The interaction of alpha-amino-acids and peptides with sugars in aqueous solution
Frankel, M
Katchalsky, A
[J]. BIOCHEMICAL JOURNAL, 1937, 31 : 1595 - 1604
[4] ESTIMATION OF ALPHA-KETO ACIDS IN PLANT TISSUE - CRITICAL STUDY OF VARIOUS METHODS OF EXTRACTION AS APPLIED TO STRAWBERRY LEAVES, WASHED POTATO SLICES AND PEAS
ISHERWOOD, FA
NIAVIS, CA
[J]. BIOCHEMICAL JOURNAL, 1956, 64 (03) : 549 - 558
[5] THE OXIDATION OF CATECHOL AND HOMOCATECHOL BY TYROSINASE IN THE PRESENCE OF AMINO-ACIDS
JACKSON, H
KENDAL, LP
[J]. BIOCHEMICAL JOURNAL, 1949, 44 (04) : 477 - 487
[6] Knapp A. W., 1937, CACAO FERMENTATION
[7] PRECURSORS OF CHOCOLATE AROMA
ROHAN, TA
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (11) : 799 - &
[8] SCHONBERG A, 1952, CHEM REVS, V50, P267
[9] SWAIN T, 1959, NATURE LONDON, V183, P1169
[10] THE CHEMICAL MECHANISM OF THE OXIDATIVE DEAMINATION OF AMINO ACIDS BY CATECHOL AND POLYPHENOLASE
TRAUTNER, EM
ROBERTS, EAH
[J]. AUSTRALIAN JOURNAL OF SCIENTIFIC RESEARCH SERIES B-BIOLOGICAL SCIENCES, 1950, 3 (03): : 356 - 380