PRECURSORS OF CHOCOLATE AROMA - PRODUCTION OF FREE AMINO ACIDS DURING FERMENTATION OF COCOA BEANS

被引：24

作者：

ROHAN, TA

STEWART, T

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1967.tb09693.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：395 / &

共 10 条

[1]

BIRCH HF, 1941, CHANGES NITROGENOUS, P22

[2]

DE WITT K. W., 1957, Report on Cacao Research, 1955-56, P54

[3]

NEIRINCKX G., 1952, Bulletin agricole du Congo belge, V43, P273

[4]

ROHAN T. A., 1958, Journal of the Science of Food and Agriculture, V9, P104, DOI 10.1002/jsfa.2740090208

ROHAN, TA ;

STEWART, T .

ROHAN, TA .

ROHAN, TA ;

STEWART, T .

ROHAN, TA ;

STEWART, T .

[9] PRECURSORS OF CHOCOLATE AROMA [J].

ROHAN, TA .

[10]

ROHAN TA, 1957, OBSERVATIONS FERMENT, P203