文献
J-GLOBAL ID:201802244926861331
整理番号:18A1025787
ココア豆の自然発酵中のココア蛋白質のオリゴペプチドへの分解【JST・京大機械翻訳】
Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans
著者 (7件):
D’Souza Roy N.
(Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany)
,
Grimbs Anne
(Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany)
,
Grimbs Sergio
(Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany)
,
Behrends Britta
(Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany)
,
Corno Marcello
(Barry Callebaut AG, Westpark, Pfingstweidstrasse 60, Zurich 8005, Switzerland)
,
Ullrich Matthias S.
(Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany)
,
Kuhnert Nikolai
(Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany)
資料名:
Food Research International
(Food Research International)
巻:
109
ページ:
506-516
発行年:
2018年
JST資料番号:
D0633A
ISSN:
0963-9969
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)