PECULIARITY OF THE ACCUMULATION OF FREE AMINO-ACIDS DURING COCOA FERMENTATION

被引：64

作者：

KIRCHHOFF, PM

BIEHL, B

CRONE, G

机构：

来源：

FOOD CHEMISTRY | 1989年 / 31卷 / 04期

关键词：

D O I：

10.1016/0308-8146(89)90071-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：295 / 311

页数：17

共 23 条

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[9] LEGUMIN AND VICILIN, STORAGE PROTEINS OF LEGUME SEEDS [J].

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[10]

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