PubAg

Main content area

Changes in cocoa proteins during ripening of fruit, fermentation, and further processing of cocoa beans

Author:
Zak, D.L., Keeney, P.G.
Source:
Journal of agricultural and food chemistry 1976 v.24 no.3 pp. 483-486
ISSN:
0021-8561
Subject:
Theobroma cacao, cocoa beans, cocoa pods, ripening, plant proteins, fermentation, protein content
Agid:
1359259