Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods
Author:
Affiliation:
1. Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
Funder
The Natural Sciences and Engineering Research Council (NSERC) of Canada
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2065659
Reference246 articles.
1. Theobromine Toxicity and Remediation of Cocoa By-products: An Overview
2. Diabetes and Cardiovascular Disease: The Potential Benefit of Incretin-Based Therapies
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