Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits

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dc.contributor.authorLeydy A. Domínguez-Pérez
dc.contributor.authorLilia M. Beltrán-Barrientos
dc.contributor.authorAarón F. González-Córdova
dc.contributor.authorAdrián Hernández-Mendoza
dc.contributor.authorBelinda Vallejo-Cordoba
dc.date.accessioned2021-04-16T09:12:03Z
dc.date.available2021-04-16T09:12:03Z
dc.date.issued2020
dc.identifier.citationJournal of Functional Foods 73 (2020) 104134en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8201
dc.language.isoenen_US
dc.subjectCocoa beanen_US
dc.subjectSpontaneous fermentationen_US
dc.subjectBioactive peptidesen_US
dc.subjectAroma peptide precursorsen_US
dc.titleArtisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefitsen_US
dc.typeArticleen_US

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