GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin
Open Access
- 13 March 2007
- Vol. 19 (4), 329-334
- https://doi.org/10.1002/chir.20380
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Enantioselective Gas Chromatography in Flavor and Fragrance Analysis: Strategies for the Identification of Known and Unknown Plant VolatilesJournal of Chromatographic Science, 2004
- Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roastingFood Quality and Preference, 2004
- The Microbiology of Cocoa Fermentation and its Role in Chocolate QualityCritical Reviews in Food Science and Nutrition, 2004
- The microbial ecology of cocoa bean fermentations in IndonesiaInternational Journal of Food Microbiology, 2003
- Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beansInternational Journal of Food Science & Technology, 2003
- Separation of enantiomers: needs, challenges, perspectivesJournal of Chromatography A, 2001
- The potential of enantioselective analysis as a quality control toolTrends in Food Science & Technology, 1996
- D‐alanine in Fruit Juices: A Molecular Marker of Bacterial Activity, Heat Treatments and Shelf‐lifeJournal of Food Science, 1994
- D‐Amino Acids in Milk as Related to Heat Treatments and Bacterial ActivityJournal of Food Science, 1992
- Effect of Fermentation on L(+) and D(−) Lactic Acid in MilkJournal of Dairy Science, 1982