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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摘要：

引用

页码：360 / 366

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