The Impact of Processing Cocoa Beans (Theobroma cacao L.) on the Reducing Sugar and Total Phenol Content (TPC)
Cocoa beans ( Theobroma cacao L.) are highly valued for their complex flavor and nutritional benefits, developed through key processing stages such as fermentation, drying, and roasting. These processes are crucial in creating the desired flavor profiles that make cocoa a popular commodity in the fo...
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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
EDP Sciences
2025-01-01
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| Seria: | BIO Web of Conferences |
| Dostęp online: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/43/bioconf_icosia2025_02001.pdf |
| Etykiety: |
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