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SCANNING ELECTRON MICROSCOPY OF THE Theobroma cacao SEED

✍ Scribed by J. M. HOSKIN; P. S. DIMICK; R. R. DANIELS

Book ID
108804560
Publisher
Institute of Food Technologists
Year
1980
Tongue
English
Weight
820 KB
Volume
45
Category
Article
ISSN
0022-1147

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## Abstract __Theobroma cacao__ seeds contain an unusually high level of aspartic proteinase activity. Although this activity is central to the development of high‐quality cocoa flavour, the __T cacao__ polypeptide responsible has not yet been definitively identified. Here we report the identificat