IMPLICATION OF Bacillus subtilis IN THE SYNTHESIS OF TETRAMETHYLPYRAZINE DURING FERMENTATION OF COCOA BEANS
- 1 November 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (6), 967-968
- https://doi.org/10.1111/j.1365-2621.1972.tb03717.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Factors affecting the concentration of pyrazines in cocoa beansJournal of Agricultural and Food Chemistry, 1972
- Characterization of some volatile constituents of bell peppersJournal of Agricultural and Food Chemistry, 1969
- Formation of pyrazine compounds in sugar-amino acid model systemsJournal of Agricultural and Food Chemistry, 1969
- Steam volatile aroma constituents of roasted cocoa beansJournal of Agricultural and Food Chemistry, 1968
- Discovery of a Pyrazine in a Natural Product : Tetramethylpyrazine from Cultures of a Strain of Bacillus subtilisNature, 1962