{"id":105320,"date":"2022-03-30T15:26:45","date_gmt":"2022-03-30T13:26:45","guid":{"rendered":"https:\/\/www.mounthagen.de\/kaffeekultur\/enzyklopaedie\/uncategorized\/amino-acids\/"},"modified":"2022-03-30T15:26:45","modified_gmt":"2022-03-30T13:26:45","slug":"amino-acids","status":"publish","type":"encyclopedia","link":"https:\/\/staging.mounthagen.de\/en\/kaffeekultur\/enzyklopaedie\/ingredients\/amino-acids\/","title":{"rendered":"Amino acids"},"content":{"rendered":"<p><em><strong>Amino acids, Subst.<\/strong> Components of proteins.<\/em> During roasting, amino acids and sugar form a new compound, from which many of the characteristic aromas and colorings are created.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Amino acids, Subst. Components of proteins. During roasting, amino acids and sugar form a new compound, from which many of the characteristic aromas and colorings are created.<\/p>\n","protected":false},"author":3,"featured_media":0,"template":"","encyclopedia-category":[60],"class_list":["post-105320","encyclopedia","type-encyclopedia","status-publish","hentry","encyclopedia-category-ingredients"],"acf":[],"_links":{"self":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/encyclopedia\/105320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/types\/encyclopedia"}],"author":[{"embeddable":true,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/users\/3"}],"version-history":[{"count":0,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/encyclopedia\/105320\/revisions"}],"wp:attachment":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/media?parent=105320"}],"wp:term":[{"taxonomy":"encyclopedia-category","embeddable":true,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/encyclopedia-category?post=105320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}