Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)
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
Topics & Concepts
ChemistryFood sciencePolyphenolCatechinHigh-performance liquid chromatographyDPPHAntioxidantChromatographyOrganic chemistryFood Chemistry and Fat AnalysisBotanical Research and ApplicationsCocoa and Sweet Potato Agronomy