Jump to Main Content
Changes in cocoa proteins during ripening of fruit, fermentation, and further processing of cocoa beans
- Zak, D.L., Keeney, P.G.
- Journal of agricultural and food chemistry 1976 v.24 no.3 pp. 483-486
- Theobroma cacao, cocoa beans, cocoa pods, ripening, plant proteins, fermentation, protein content