Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoa

Published 2019 View Full Article

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Title
Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoa
Authors
Keywords
Cocoa, Diketopiperazines, Bitter taste, Roasting, HPLC-MS, Peptide degradation, Peptidomics
Journal
FOOD RESEARCH INTERNATIONAL
Volume 121, Issue -, Pages 217-228
Publisher
Elsevier BV
Online
2019-03-09
DOI
10.1016/j.foodres.2019.03.015

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