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Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans.pdf
The extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the…

Effect-of-roasting-on-flavonoids-phenolics-and-antioxidant-activity-of-industrial-pulped-and-fermented-cocoa-beans.pdf
The extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the…
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