Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma

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Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma

This study was carried out to extract and compare the characteristic ability of globulins from cottonseed, alfalfa seed, pea seed, mung bean and French bean with cocoa seeds to produce cocoa-specific aroma precursors. The extracted globulins were compared through SDS PAGE, amino acid and oligopepti...

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Bibliographic Details
Main Authors:	Sukor, Rashidah, Selamat, Jinap, Saari, Nazamid, Bakar, Jamilah
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 2007
Online Access:	http://psasir.upm.edu.my/id/eprint/791/ http://psasir.upm.edu.my/id/eprint/791/1/103-114.pdf

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