Effects of pod storage and fermentation duration on total polyphenols, o-diphenols, and anthocyanin concentrations in cocoa (Theobroma cacao) beans

Dublin Core

Title


Effects of pod storage and fermentation duration on total polyphenols, o-diphenols, and anthocyanin concentrations in cocoa (Theobroma cacao) beans

Creator

Emmanuel Ohene Afoakwa, John Kongor, Jemmy Takrama, Agnes Budu, Henry Mensah-Brown

Publisher

AMER CHEMICAL SOC

Date

2015

Source

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:TEVcCiyi8yIC

Language

English