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...
I tiakina i:
| I whakaputaina i: | Revista Colombiana de Química |
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| Ngā kaituhi matua: | , , , , , , |
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Universidad Nacional de Colombia
2020
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| Ngā marau: | |
| Urunga tuihono: | 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 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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