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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...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2020
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| 主題: | |
| オンライン･アクセス: | 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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