Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures
Cocoa bean shell is a by-product of processing chocolate products that can be used as a tea infusion because it contains bioactive compounds such as polyphenols which act as antioxidants. Roasting plays a very important role in the development of aromas and flavors. The temperature commonly used in...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Indonesian Coffee and Cocoa Research Institute
2022-12-01
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| coleção: | Coffee and Cocoa Research Journal |
| Assuntos: | |
| Acesso em linha: | https://www.ccrjournal.com/index.php/ccrj/article/view/524 |
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