Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.) - Concepedia

Concepedia

Publication | Closed Access

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

56

Citations

37

References

2021

Year

Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, África Fernández‐Prior, Keidy Cancino Chávez, José Gómez-Mendoza, Luciana De La Fuente de Diez Canseco, Ana María Muñoz

Food ChemistryFood Bioactive CompoundFatty AcidsCommercial Cocoa BeansPhytochemicalTotal Antioxidant CapacityPolyphenolicsOxidative Stress

References

	Year	Citations

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