Open AccessDevelopment of a cocoa-based cream (Theobroma cacao), to take advantage of its anti-inflammatory properties in Ecuador
Author(s) -
Angelica Tigre-León,
Marco Arellano-Gutierrez,
Deisy Guanga,
Favian Bayas-Morejón
Publication year - 2022
Publication title -
international journal of health sciences (ijhs) (en línea)
Language(s) - English
Resource type - Journals
eISSN - 2550-6978
pISSN - 2550-696X
DOI - 10.53730/ijhs.v6ns1.6616
Subject(s) - theobroma , aroma , food science , quercetin , traditional medicine , raw material , sterculiaceae , mathematics , antioxidant , chemistry , medicine , horticulture , biology , botany , biochemistry , organic chemistry