SLU publication database (SLUpub)

Research article1999Peer reviewed

Evolution of cacao bean proteins during fermentation: A study by two-dimensional electrophoresis

Lerceteau, E; Rogers, J; Pétiard, V; Crouzillat, D

Published in

Journal of the Science of Food and Agriculture
1999, volume: 79, number: 4, pages: 619-625
Publisher: Wiley-Blackwell

SLU Authors

Lerceteau-Köhler, Estelle
- R&D Nestlé

UKÄ Subject classification

Genetics and Genomics
Biochemistry and Molecular Biology
Genetics and Breeding in Agricultural Sciences

Publication identifier

DOI: https://doi.org/10.1002/(SICI)1097-0010(19990315)79:4619::AID-JSFA230>3.0.CO;2-O

Permanent link to this page (URI)

https://res.slu.se/id/publ/40199