Proteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box method

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dc.contributor.authorEmanuele Scollo
dc.contributor.authorDavid C.A. Neville
dc.contributor.authorM. Jose Oruna-Concha
dc.contributor.authorMartine Trotin
dc.contributor.authorPathmanathan Umaharan
dc.contributor.authorDarin Sukha
dc.contributor.authorRena Kalloo
dc.contributor.authorRainer Cramer
dc.date.accessioned2020-05-14T06:35:35Z
dc.date.available2020-05-14T06:35:35Z
dc.date.issued2020
dc.identifier.citationFood Chemistry 316 (2020) 126350en_US
dc.identifier.urihttp://hdl.handle.net/123456789/7755
dc.language.isoenen_US
dc.subjecttheobroma cacaoen_US
dc.subjectcocoa beansen_US
dc.subjectplant proteomicsen_US
dc.subjectfermentationen_US
dc.subjectcocoa bean peptidesen_US
dc.titleProteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box methoden_US
dc.typeArticleen_US

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