The interaction of polyphenols and proteins during cacao curing
- 1 March 1958
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 9 (3), 181-184
- https://doi.org/10.1002/jsfa.2740090311
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Cacao polyphenolic substances. 4. The anthocyanin pigmentsBiochemical Journal, 1957
- Cacao polyphenolic substances. 3. Separation and estimation on paper chromatogramsBiochemical Journal, 1955
- Heat transfer phenomenaJournal of Chemical Education, 1953
- Cacao polyphenolic substances. 2. Changes during fermentationBiochemical Journal, 1952
- Factors Influencing the Catecholase Activity and Inactivation of Tyrosinase. The Effect of Gelatin and of Catechol ConcentrationJournal of the American Chemical Society, 1941
- THE MILK-CLOTTING ACTION OF PAPAINPublished by Elsevier ,1937