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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

Genetics
Biochemistry and Molecular Biology
Genetics and Breeding

Publication Identifiers

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

URI (permanent link to this page)

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