Φορτώνει......

Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process

Cocoa (Theobroma cacao L.), one of the most important agricultural commodity products, is the key raw material for chocolate manufacturing. It is a source naturally occurring polyphenolic compounds and have been widely studied for their beneficial effects to human health. The objective of this study...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:
Λεπτομέρειες βιβλιογραφικής εγγραφής
Τόπος έκδοσης:J Food Sci Technol
Κύριοι συγγραφείς: Melo, Thamires Santos, Pires, Tássia Cavalcante, Engelmann, João Victor Pereira, Monteiro, Alana Lúcia Oliveira, Maciel, Leonardo Fonseca, Bispo, Eliete da Silva
Μορφή: Artigo
Γλώσσα:Inglês
Έκδοση: Springer India 2020
Θέματα:
Διαθέσιμο Online:https://ncbi.nlm.nih.gov/pmc/articles/PMC8021503/
https://ncbi.nlm.nih.gov/pubmed/33897031
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04706-w
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