Free amino acid amounts in raw cocoas from different origins

European Food Research and Technology

Volumn 222, Issue 3-4, 2006, Pages 432-438

  Rohsius, Christina ^a   Matissek, Reinhard ^b   Lieberei, Reinhard ^a  

^a UNIVERSITY OF HAMBURG   (Germany)

^b Food Chemistry Institute (Lebensmittelchemisches Institut LCI)   (Germany)

Author keywords

Acrylamide; Aroma precursors; Fermentation; Free amino acids; Raw cocoa; Theobroma cacao; Theobroma grandiflorum

Indexed keywords

THEOBROMA CACAO; THEOBROMA GRANDIFLORUM;

EID: 32244441622     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-0130-y     Document Type: Article

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