RP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting
Amino acids (AA) composition in cocoa beans can predict the synthesis of compounds which affect cocoa flavor. Thus, their determination is of great interest for the community implied in the commercialization and production of cocoa. In consequence, in this work, the analysis of AA produced during co...
Збережено в:
| Опубліковано в:: | Revista Colombiana de Química |
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| Автори: | , , , , , , |
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Universidad Nacional de Colombia
2020
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| Предмети: | |
| Онлайн доступ: | https://www.redalyc.org/articulo.oa?id=309062774002 https://www.redalyc.org/journal/3090/309062774002/ https://www.redalyc.org/journal/3090/309062774002/html/ https://www.redalyc.org/journal/3090/309062774002/309062774002.epub https://www.redalyc.org/journal/3090/309062774002/movil |
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