Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor
The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined variationsin methylxanthine...
Guardado en:
| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Universidad Nacional de Trujillo
2016-01-01
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| Colección: | Scientia Agropecuaria |
| Acceso en línea: | http://www.redalyc.org/articulo.oa?id=357649703001 |
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