Antioxidant and sensory evaluation of cocoa (Theobroma cacao L.) tea formulated with cocoa bean hull of different origins
Cocoa nibs are the main ingredient for chocolate production while cocoa bean hulls are the major by-product. Uniqueness of this study is that we investigate the antioxidant content and activity of single origin cocoa bean hulls compared to nibs based on their total phenolic content (TPC), total flav...
Furkejuvvon:
| Váldodahkkit: | , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2022-06-01
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| Ráidu: | Future Foods |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2666833521000940 |
| Fáddágilkorat: |
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