Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins

被引：0

作者：

Marseglia, Angela ^{[1
]}

Palla, Gerardo ^{[1
]}

Caligiani, Augusta ^{[1
]}

机构：

[1] Department of Food Science, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy

来源：

Food Research International | 2014年 / 63卷

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D O I：

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摘要：

引用

页码：360 / 366

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[1] Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins
Marseglia, Angela
Palla, Gerardo
Caligiani, Augusta
Food Research International, 2014, 63 (PC) : 360 - 366
[2] Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins
Marseglia, Angela
Palla, Gerardo
Caligiani, Augusta
FOOD RESEARCH INTERNATIONAL, 2014, 63 : 360 - 366
[3] TRIGLYCERIDE ANALYSIS OF COCOA BEANS FROM DIFFERENT GEOGRAPHICAL ORIGINS
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[4] PRECURSORS OF CHOCOLATE AROMA - DISTRIBUTION OF FREE AMINO ACIDS IN DIFFERENT COMMERCIAL VARIETIES OF COCOA BEANS
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[5] CHANGES IN CONTENT OF FREE AMINO ACIDS DURING ROASTING OF COCOA BEANS
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[6] Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different origins
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[7] Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins
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[8] Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels
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[9] PRECURSORS OF CHOCOLATE AROMA - PRODUCTION OF FREE AMINO ACIDS DURING FERMENTATION OF COCOA BEANS
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[10] PRECURSORS OF CHOCOLATE AROMA - CHANGES IN FREE AMINO ACIDS DURING ROASTING OF COCOA BEANS
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