EXTRACTION, FRACTIONATION, AND AMINO-ACID COMPOSITION OF BRAZILIAN COMUN CACAO PROTEINS

被引：6

作者：

TIMBIE, DJ ^{[1
]}

KEENEY, PG ^{[1
]}

机构：

[1] PENN STATE UNIV,DEPT FOOD SCI,BORLAND LAB,UNIVERSITY PK,PA 16802

来源：

关键词：

D O I：

10.1021/jf60210a046

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：424 / 426

页数：3

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[4]

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[5]

MARAVALHAS N, 1972, REV INT CHOCOLATE, V27, P22

[6]

NEIPAGE N, 1961, GORDIAN, V61, P13

[7] FACTORS AFFECTING CONCENTRATION OF PYRAZINES IN COCOA BEANS [J].

REINECCIUS, GA ;

KEENEY, PG ;

WEISSBERGER, W .

ZAK, DL ;

KEENEY, PG .