CACAO POLYPHENOLIC SUBSTANCES .2. CHANGES DURING FERMENTATION

[1] BRILL HC, 1915, PHILIPPINE J SCI A, V10, P123

[2] CIFERRI R., 1931, JOUR DEPT AGRIC PUERTO RICO, V15-3, P223

[3] A METHOD FOR STUDYING THE CHEMISTRY OF CACAO FERMENTATION [J]. NATURE, 1949, 164 (4157) : 25 - 26

[4] CACAO POLYPHENOLIC SUBSTANCES .1. FRACTIONATION OF THE FRESH BEAN [J]. BIOCHEMICAL JOURNAL, 1952, 51 (04) : 511 - 516

[5] HALLAS CA, 1939, 70 BRIT ASS RES CAC

[6] HALLAS CA, 1949, 13 BRIT FOOD MAN IND

[7] Knapp A. W., 1937, CACAO FERMENTATION

[8] Studies on the "fermentation" of Ceylon tea I. The nature of the enzyme system 2. Oxidizing enzymes [J]. BIOCHEMICAL JOURNAL, 1940, 34 (10-11) : 1472 - 1492

[1] BRILL HC, 1915, PHILIPPINE J SCI A, V10, P123

[2] CIFERRI R., 1931, JOUR DEPT AGRIC PUERTO RICO, V15-3, P223

[3] A METHOD FOR STUDYING THE CHEMISTRY OF CACAO FERMENTATION [J]. NATURE, 1949, 164 (4157) : 25 - 26

[4] CACAO POLYPHENOLIC SUBSTANCES .1. FRACTIONATION OF THE FRESH BEAN [J]. BIOCHEMICAL JOURNAL, 1952, 51 (04) : 511 - 516

[5] HALLAS CA, 1939, 70 BRIT ASS RES CAC

[6] HALLAS CA, 1949, 13 BRIT FOOD MAN IND

[7] Knapp A. W., 1937, CACAO FERMENTATION

[8] Studies on the "fermentation" of Ceylon tea I. The nature of the enzyme system 2. Oxidizing enzymes [J]. BIOCHEMICAL JOURNAL, 1940, 34 (10-11) : 1472 - 1492