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Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans.
Kumari, Neha; Grimbs, Anne; D'Souza, Roy N; Verma, Sujit Kumar; Corno, Marcello; Kuhnert, Nikolai; Ullrich, Matthias S.
Affiliation
  • Kumari N; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
  • Grimbs A; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
  • D'Souza RN; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
  • Verma SK; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
  • Corno M; Barry Callebaut AG, Westpark, Pfingstweidstrasse 60, Zurich 8005, Switzerland.
  • Kuhnert N; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
  • Ullrich MS; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany. Electronic address: m.ullrich@jacobs-university.de.
Food Res Int ; 111: 137-147, 2018 09.
Article in En | MEDLINE | ID: mdl-30007670
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Peptides / Cacao / Dietary Proteins / Proteomics / Fermentation Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2018 Document type: Article Affiliation country: Germany Country of publication: Canada
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Peptides / Cacao / Dietary Proteins / Proteomics / Fermentation Type of study: Prognostic_studies Language: En Journal: Food Res Int Year: 2018 Document type: Article Affiliation country: Germany Country of publication: Canada