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Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell.
Pätzold, R; Brückner, H.
Affiliation
  • Pätzold R; Department of Food Sciences, Institute of Nutritional Science, University of Giessen, Giessen, Federal Republic of Germany.
Amino Acids ; 31(1): 63-72, 2006 Jul.
Article in En | MEDLINE | ID: mdl-16733618
Subject(s)
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Collection: 01-internacional Database: MEDLINE Main subject: Cacao / Amino Acids Type of study: Diagnostic_studies Language: En Journal: Amino Acids Journal subject: BIOQUIMICA Year: 2006 Document type: Article
Search on Google
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PubMed Links

Collection: 01-internacional Database: MEDLINE Main subject: Cacao / Amino Acids Type of study: Diagnostic_studies Language: En Journal: Amino Acids Journal subject: BIOQUIMICA Year: 2006 Document type: Article