The protein content of cacao (Theobroma cacao) beans was studied by quantitative twodimensional electrophoresis (2-DE) and by measuring total and protein nitrogen by the Kjeldahl method from the unfermented stage up to the seventh day of fermentation. The major trends in evolution of protein concent
Production of heat during fermentation of cacao beans
β Scribed by R. H. Kenten; B. D. Powell
- Publisher
- John Wiley and Sons
- Year
- 1960
- Tongue
- English
- Weight
- 371 KB
- Volume
- 11
- Category
- Article
- ISSN
- 0022-5142
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