Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation

Published 2018 View Full Article

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Title
Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation
Authors
Keywords
Lab-scale cocoa fermentation, Starter culture, Proteolysis, Flavor precursors, Flavan-3-ols, HPLC-MS
Journal
FOOD CHEMISTRY
Volume 278, Issue -, Pages 786-794
Publisher
Elsevier BV
Online
2018-12-02
DOI
10.1016/j.foodchem.2018.11.108

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