RP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting

Article

Abstract: Amino acids (AA) composition in cocoa beans can predict the synthesis of compounds which affect coco

Palabras claves:

COCOA, Derivatization, Liquid chromatography, column-switching, Microwave radiation

Autores:

Ayala C., Clavijo S., Delgado Y., María del Rosario Brunetto, Máximo Gallignani , Orozco W., Zambrano A.

Fuentes:

google

scopus