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Chloroform‐extractable aromatic acids of cacao
Author(s) -
Quesnel V. C.
Publication year - 1965
Publication title -
journal of the science of food and agriculture
Language(s) - Uncategorized
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740161004
Subject(s) - chloroform , chemistry , fermentation , aromatic plants , food science , chromatography , botany , biology
Eleven aromatic acids have been identified in chloroform extracts of fermented cacao, of which only five have been detected in extracts of unfermented cacao.