Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process
Thamires Santos Melo, Tássia Cavalcante Pires, João Victor Pereira Engelmann, Alana Lúcia Oliveira Monteiro, Leonardo Fônseca Maciel, Eliete da Silva Bispo
Topics & Concepts
TheobromaFermentationFood scienceChemistryCOCOA BEANRaw materialPolyphenolAntioxidantHorticultureBiologyBiochemistryOrganic chemistryFood Chemistry and Fat AnalysisProteins in Food SystemsCocoa and Sweet Potato Agronomy