Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

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Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.

By Liendo R.   Padilla F.C.   Quintana A.  

Food Research International, Vol. 30, Iss. 9, 1997-11 ,pp. : 727-731

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Specificity and stability of the carboxypeptidase activity in ripe, ungerminated seeds of Theobroma cacao L.

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Vicilin-class globulins and their degradation during cocoa fermentation

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Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

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