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Impact of Roasting on the Flavan-3-ol Composition, Sensory-Related Chemistry, and In Vitro Pancreatic Lipase Inhibitory Activity of Cocoa Beans
Roasting is an important cocoa processing step, but has been reported to reduce the polyphenol content in the beans. We investigated the impact of whole-bean roasting on the polyphenol content, aroma-related chemistry, and in vitro pancreatic lipase (PL) inhibitory activity of cocoa under a range of...
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| Publié dans: | Food Chem |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
2018
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5868974/ https://ncbi.nlm.nih.gov/pubmed/29571495 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2018.02.036 |
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