Open AccessUtilization of a Model Cocoa Fermentation System and Roasting to Assess Differences Among Bioactive Compounds and Bioactivity of Cocoa Through Variable Processing Conditions (FS07-04-19)
Author(s) -
Kathryn Racine,
Brian D. Wiersema,
Andrew Lee,
Laura E. Griffin,
Lauren Essenmacher,
Amy N. Moore,
Joshua D. Lambert,
Amanda C. Stewart,
Andrew P. Neilson
Publication year - 2019
Publication title -
current developments in nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.904
H-Index - 14
ISSN - 2475-2991
DOI - 10.1093/cdn/nzz040.fs07-04-19
Subject(s) - roasting , fermentation , food science , cocoa bean , chemistry , polyphenol , proanthocyanidin , theobroma , botany , biochemistry , biology , antioxidant
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