Skip to main content
Research article - Peer-reviewed, 1999

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

Authors' information

Lerceteau, Estelle (Lerceteau, Estelle)
R&D Nestlé
Rogers, John
R&D Nestlé
Pétiard, Vincent
R&D Nestlé
Crouzillat, Dominique
R&D Nestlé

UKÄ Subject classification

Biochemistry and Molecular Biology
Genetics and Breeding

Publication Identifiers


URI (permanent link to this page)