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Article(2)
Área temáticas
Tecnología alimentaria(2)
Alimentación y bebidas(1)
Microorganismos, hongos y algas(1)
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Tecnología de las bebidas(1)
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2020(2)
RP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting
ArticleAbstract: Amino acids (AA) composition in cocoa beans can pbkp_redict the synthesis of compounds which affectPalabras claves:COCOA, Derivatization, Liquid chromatography, column-switching, Microwave radiationAutores:Ayala C., Clavijo S., Delgado Y., María del Rosario Brunetto, Máximo Gallignani , Orozco W., Zambrano A.Fuentes:googlescopusThe effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela
ArticleAbstract: The development of cocoa flavor and aroma is a complex phenomenon that depends on how the fermentatiPalabras claves:Aroma precursors, BSTFA, Gas chromatography, Hydrophobic amino acids, Mass spectrometry, MICROWAVE, Trimethylsilyl derivativesAutores:Ayala C., Clavijo S., Delgado Y., María del Rosario Brunetto, Maximo Gallignani, Orozco W., Zambrano A.Fuentes:googlescopus