Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing - Concepedia

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Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

173

Citations

36

References

2014

Year

Francesca Ioannone, Carla Di Mattia, Miriam De Gregorio, Manuel Sergi, Mauro Serafini, Giampiero Sacchetti

Food ChemistryTheobroma Cacao L.Food AnalysisPost-harvest PhysiologyAntioxidant Activity ChangesPhytochemicalPolyphenolics

References

	Year	Citations

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