G. Voigt

Aspartic proteinase levels in seeds of different angiosperms

B. Biehl, J. Voigt, G. Voigt, 1997 .

Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds

B. Biehl, J. Voigt, G. Voigt, 1994 .

In vitro studies on the proteolytic formation of the characteristic aroma precursors of fermented cocoa seeds: The significance of endoprotease specificity

B. Biehl, J. Voigt, G. Voigt, 1994 .