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

Leydy A. Domínguez-PérezLilia M. Beltrán-BarrientosAarón F. González-CórdovaAdrián Hernández-MendozaBelinda Vallejo-Cordoba2021-04-162021-04-162020Journal of Functional Foods 73 (2020) 104134http://hdl.handle.net/123456789/8201enCocoa beanSpontaneous fermentationBioactive peptidesAroma peptide precursorsArtisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefitsArticle