NMR-based Lavado cocoa chemical characterization and comparison with fermented cocoa varieties: Insights on cocoa’s anti-amyloidogenic activity
Carlotta Ciaramelli, Alessandro Palmioli, Ada De Luigi, Laura Colombo, Gessica Sala, Mario Salmona, Cristina Airoldi
Topics & Concepts
TheobromineChemistryMetaboliteFermentationFood scienceNuclear magnetic resonance spectroscopyCOCOA BEANChemical structureBiochemistryStereochemistryOrganic chemistryBiologyCaffeineEndocrinologyFood Chemistry and Fat AnalysisBiochemical and biochemical processesProteins in Food Systems