Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under-fermented cocoa beans

Journal of the Science of Food and Agriculture

Volumn 82, Issue 13, 2002, Pages 1584-1592

  Yusep, I ^a   Jinap, S ^a   Jamilah, B ^a   Nazamid, S ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Carboxypeptidases; Cocoa aroma; Free amino acids; Methylpyrazines; Peptides; Under fermented cocoa beans

Indexed keywords

AMINO ACID; ENZYME ACTIVITY; PEPTIDE;

PHASEOLUS (ANGIOSPERM); SUIDAE; THEOBROMA CACAO;

EID: 0036792866     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1232     Document Type: Article

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