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From controlled transformed cocoa beans to chocolate: Bioactive properties, metabolomic profile, and in vitro bioaccessibility

Lili Dahiana Becerra, María Ximena Quintanilla‐Carvajal, Sebastián Escobar, Y. Ruíz

2023Food Chemistry12 citationsDOIOpen Access PDF

Topics & Concepts

TheobromineCaffeineRoastingChemistryFood scienceCatechinDigestion (alchemy)AntioxidantIn vitroBiochemistryPolyphenolChromatographyBiologyEndocrinologyPhysical chemistryFood Chemistry and Fat AnalysisProteins in Food SystemsBiochemical Analysis and Sensing Techniques
From controlled transformed cocoa beans to chocolate: Bioactive properties, metabolomic profile, and in vitro bioaccessibility | Litcius