Phytochemical compound yield and antioxidant activity of cocoa pod husk (Theobroma cacao L.) as influenced by different dehydration conditions-Reference-Cited by-同舟云学术

Phytochemical compound yield and antioxidant activity of cocoa pod husk (Theobroma cacao L.) as influenced by different dehydration conditions

Published:2021-04-25 Issue: Volume: Page:1-13
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Nguyen Van Tang¹²,Tran Thanh Giang²,Tran Ngoc Le¹

Affiliation:

1. Development and Teaching Group on Functional Foods, Nha Trang University, Nha Trang, Vietnam

2. Faculty of Food Technology, Nha Trang University, Nha Trang, Vietnam

Funder

Vietnamese Ministry of Education and Training

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1913745

Reference42 articles.

1. Statista. Cocoa production worldwide from 1980/81 to 2019/20. https://www.statista.com/statistics/262620/global-cocoa-production/ (accessed Jul 31, 2020).

2. Cocoa and Its By-Products: Identification and Utilization

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