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Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans
The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) t...
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| 出版年: | Heliyon |
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| 主要な著者: | , , , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5852288/ https://ncbi.nlm.nih.gov/pubmed/29552657 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2018.e00533 |
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