PROTEOLYSIS DURING FERMENTATION-LIKE INCUBATION OF COCOA SEEDS. = PROTEOLYSE AU COURS D'UNE INCUBATION DE TYPE FERMENTATION DES FEVES DE CACAO.BIEHL B; PASSERN D.1982; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1982; VOL. 33; NO 12; PP. 1280-1290; BIBL. 29 REF.; 3 FIG./4 TABL.Article

VACUOLAR (STORAGE) PROTEINS OF COCOA SEEDS AND THEIR DEGRADATION DURING GERMINATION AND FERMENTATION. = PROTEINES VACUOLAIRES (DE RESERVE) DES FEVES DE CACAO ET LEUR DEGRADATION LORS DE LA GERMINATION ET DE LA FERMENTATION.BIEHL B; WEWETZER C; PASSERN D et al.1982; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1982; VOL. 33; NO 12; PP. 1291-1304; BIBL. 24 REF.; 7 FIG.Article

EFFECT OF ACETIC ACID ON SUBCELLULAR STRUCTURES OF COCOA BEAN COTYLEDONS. = EFFET DE L'ACIDE ACETIQUE SUR LES ULTRASTRUCTURES CELLULAIRES DES COTYLEDONS DE FEVES DE CACAO.BIEHL B; PASSERN D; SAGEMANN W et al.1982; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.; ISSN 0022-5142; GBR; DA. 1982; VOL. 33; NO 11; PP. 1101-1109; BIBL. 17 REF.; 4 FIG.Article

The proteases of ungerminated cocoa seeds and their role in the fermentation processBIEHL, B; HEINRICHS, H; ZIEGELER-BERGHAUSEN, H et al.Angewandte Botanik. 1993, Vol 67, Num 1-2, pp 59-65, issn 0066-1759Article