Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under-fermented cocoa beans
A study of the action of two carboxypeptidases on free amino acids, peptides and methylpyrazines in under-fermented cocoa beans was carried out. Carboxypeptidase B from porcine pancreas and carboxypeptidase Y from baker's yeast were used separately for digestion. Hydrophobic free amino acids (a...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Society of Chemical Industry
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116127/1/116127.pdf http://psasir.upm.edu.my/id/eprint/116127/ https://onlinelibrary.wiley.com/doi/10.1002/jsfa.1232 |
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