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	1.	Experimentally modelling cocoa bean fermentation reveals key factors and their influences. [electronic resource] by John, Warren A Böttcher, Nina L Behrends, Britta Corno, Marcello D'souza, Roy N Kuhnert, Nikolai Ullrich, Matthias S Producer: 20191112 In: Food chemistry vol. 302 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation. [electronic resource] by John, Warren A Böttcher, Nina L Aßkamp, Maximilian Bergounhou, Audrey Kumari, Neha Ho, Ping-Wei D'Souza, Roy N Nevoigt, Elke Ullrich, Matthias S Producer: 20190211 In: Food chemistry vol. 278 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations. [electronic resource] by John, Warren A Kumari, Neha Böttcher, Nina L Koffi, Kouame Jean Grimbs, Sergio Vrancken, Gino D'Souza, Roy N Kuhnert, Nikolai Ullrich, Matthias S Publication details: Food research international (Ottawa, Ont.) Nov 2016 In: Food research international (Ottawa, Ont.) vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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