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Effect of fermentation and roasting on the phenolic concentration and antioxidant activity of cocoa from Nicaragua
(Wiley, 2014)
Artículo / Artikulua,
The aim of this work was to quantify the changes in the total phenolic content (TPC), antioxidant activity (AA) and color hue (CH) of cocoa (Theobroma cacao) beans of group Trinitario from Nicaragua after fermentation and ...