Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation
Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with natural antioxidant property. Polyphenols from cocoa beans was reported to possess health benefits. Fermentation, one step in cocoa processing is needed to improve the quality of cocoa in which the con...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Coffee and Cocoa Research Institute
2018-08-01
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| Series: | Coffee and Cocoa Research Journal |
| Subjects: | |
| Online Access: | http://www.ccrjournal.com/index.php/ccrj/article/view/319 |