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Effect of fermentation stages on the nutritional and mineral bioavailability of cacao beans (Theobroma cacao L.)

C.G. Millena, Aubrey Rosebud R. Balonzo, Jem R. Rentoy, S.S. Ruivivar, Samuel C. Bobiles

2022Journal of Food Composition and Analysis18 citationsDOI

Topics & Concepts

BioavailabilityTheobromaFermentationChemistryFood scienceBotanyBiologyBioinformaticsFood Chemistry and Fat AnalysisProteins in Food SystemsFood composition and properties
Effect of fermentation stages on the nutritional and mineral bioavailability of cacao beans (Theobroma cacao L.) | Litcius