Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste
The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2019-12-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2657 |