Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg

Marco ARLORIO; J. D. C.O.S.S.O.N.; F. TRAVAGLIA; G. PIANA; G. PALLA; A. CALIGIANI; A. MARTELLI

Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg

Marco ARLORIO, J. D. C.O.S.S.O.N., F. TRAVAGLIA, G. PIANA, G. PALLA, A. CALIGIANI, A. MARTELLI

Dipartimento di Scienze del Farmaco

Risultato della ricerca: Contributo alla conferenza › Contributo in Atti di Convegno › peer review

Lingua originale	Inglese
Pagine	325-328
Numero di pagine	4
Stato di pubblicazione	Pubblicato - 2005
Evento	EURO FOOD CHEM XIII - Durata: 1 gen 2005 → …

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???event.eventtypes.event.conference???	EURO FOOD CHEM XIII
Periodo	1/01/05 → …

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http://hdl.handle.net/11579/19873

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ARLORIO, M., C.O.S.S.O.N., J. D., TRAVAGLIA, F., PIANA, G., PALLA, G., CALIGIANI, A., & MARTELLI, A. (2005). Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg. 325-328. Articolo presentato al EURO FOOD CHEM XIII. http://hdl.handle.net/11579/19873

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title = "Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg",

author = "Marco ARLORIO and C.O.S.S.O.N., {J. D.} and F. TRAVAGLIA and G. PIANA and G. PALLA and A. CALIGIANI and A. MARTELLI",

year = "2005",

language = "English",

pages = "325--328",

note = "EURO FOOD CHEM XIII ; Conference date: 01-01-2005",

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ARLORIO, M, C.O.S.S.O.N., JD, TRAVAGLIA, F, PIANA, G, PALLA, G, CALIGIANI, A & MARTELLI, A 2005, 'Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg', Articolo presentato al EURO FOOD CHEM XIII, 1/01/05 pagg. 325-328. <http://hdl.handle.net/11579/19873>

Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg. / ARLORIO, Marco; C.O.S.S.O.N., J. D.; TRAVAGLIA, F. et al.
2005. 325-328 Articolo presentato al EURO FOOD CHEM XIII.

Risultato della ricerca: Contributo alla conferenza › Contributo in Atti di Convegno › peer review

TY - CONF

T1 - Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg

AU - ARLORIO, Marco

AU - C.O.S.S.O.N., J. D.

AU - TRAVAGLIA, F.

AU - PIANA, G.

AU - PALLA, G.

AU - CALIGIANI, A.

AU - MARTELLI, A.

PY - 2005

Y1 - 2005

UR - https://iris.uniupo.it/handle/11579/19873

M3 - Paper

SP - 325

EP - 328

T2 - EURO FOOD CHEM XIII

Y2 - 1 January 2005

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