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

Emanuele ScolloDavid C.A. NevilleM. Jose Oruna-ConchaMartine TrotinPathmanathan UmaharanDarin SukhaRena KallooRainer Cramer2020-05-142020-05-142020Food Chemistry 316 (2020) 126350http://hdl.handle.net/123456789/7755entheobroma cacaococoa beansplant proteomicsfermentationcocoa bean peptidesProteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box methodArticle