4   Artículos

Changes in polyphenol ability to produce astringency during roasting of cocoa liquor

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 85 Num: 6 Par: 0 Año: 2005

Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of underfermented cocoa beans

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 82 Num: 13 Par: 0 Año: 2002