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 variations in methylxanthine and catechin levels...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidad Nacional de Trujillo
2016-12-01
|
| coleção: | Scientia Agropecuaria |
| Assuntos: | |
| Acesso em linha: | http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1259 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|