𝔖 Bobbio Scriptorium
✦   LIBER   ✦

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

✍ Scribed by Marseglia, Angela; Palla, Gerardo; Caligiani, Augusta

Book ID
124132857
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
841 KB
Volume
63
Category
Article
ISSN
0963-9969

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Individual variation in the amino acid a
Individual variation in the amino acid and chemical composition of defatted cocoa bean meal of three varieties of cocoa (Theobroma cacao) from south-eastern Nigeria
✍ John O Offem 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 347 KB 👁 1 views

## Abstract Cocoa in the world market is the ripened bean of the cocoa tree (__Theobroma cacao__ L) that has been properly fermented and dried. A number of varieties are found such as Amelonado and F~3~Amazon which are considered ‘bulk’ cocoas by the FAO. Chocolate produced by these cocoas does not