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
UKÄ Subject classification
Genetics
Biochemistry and Molecular Biology
Genetics and Breeding
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