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

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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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页码：360 / 366
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