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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2007
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| Online Access: | http://psasir.upm.edu.my/id/eprint/791/1/103-114.pdf |
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