Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins

Food Research International

Volumn 63, Issue , 2014, Pages 360-366

  Marseglia, Angela ^a   Palla, Gerardo ^a   Caligiani, Augusta ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Cocoa beans; Free amino acids; Neurotransmitter; Aminobutyric acid (GABA)

Indexed keywords

CARBOXYLATION; COCOA; NEUROPHYSIOLOGY;

6-AMINOQUINOLYL-N-HYDROXYSUCCINIMIDYL CARBAMATES; AMINOBUTYRIC ACIDS; COCOA BEANS; DERIVATIZATIONS; FREE AMINO ACIDS; GEOGRAPHICAL ORIGINS; HEALTH EFFECTS; NEUROTRANSMITTER; GAMMA-AMINOBUTYRIC ACIDS;

AMINO ACIDS;

THEOBROMA CACAO;

EID: 84907160117     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.026     Document Type: Article

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