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

Autor: Carlos Ayala, Sabrina Clavijo, Máximo Gallignani, Yelitza Delgado, Wendy Orozco, Alexis Zambrano, María del Rosario Brunetto

Publikováno v: Revista Colombiana de Química, Vol 49, Iss 1, Pp 11-19 (2020)
Revista Colombiana de Química, Volume: 49, Issue: 1, Pages: 11-19, Published: APR 2020

Amino acids (AA) composition in cocoa beans can predict the synthesis of compounds which affect cocoa flavor. Thus, their determination is of great interest for the community implied in the commercialization and production of cocoa. In consequence, i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3efc800f8e4dcb8f1369928adaed552c
https://revistas.unal.edu.co/index.php/rcolquim/article/view/77811