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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...
Zapisane w:
| Wydane w: | J Food Sci Technol |
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| Główni autorzy: | , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2020
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| Hasła przedmiotowe: | |
| Dostęp 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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