Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Dne component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Ano...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Ciência e Tecnologia de Alimentos
Main Authors: Jaqueline Fontes Moreau CRUZ, Paula Bacelar LEITE, Sergio Eduardo SOARES, Eliete da Silva BISPO
פורמט: Artigo
שפה:Inglês
יצא לאור: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
נושאים:
Agrociencias
Cocoa
polyphenols
fermentation
methylxantines
גישה מקוונת:https://www.redalyc.org/articulo.oa?id=395941535008
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