Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds
Author:
Funder
Consejo Nacional de Ciencia y Tecnología (CONACyT)
Universidad Autónoma de Querétaro (UAQ)
CONACYT
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference102 articles.
1. Characterization of cocoa (Theobroma cocoa) pod;Adewole;International Journal of Scientific Engineering and Research,2013
2. Physicochemical and antimicrobial properties of cocoa pod husk pectin intended as a versatile pharmaceutical excipient and nutraceutical;Adi-Dako;Journal of Pharmaceutics,2016
3. Cocoa pod husk pectin intended as a pharmaceutical excipient has no adverse effects on haematological parameters in Sprague Dawley rats;Adi-Dako;Journal of Pharmaceutics,2018
4. Thermochemical conversion and characterization of cocoa pod husks a potential agricultural waste from Ghana;Adjin-Tetteh;Industrial Crops and Products,2018
5. Cocoa pod husk pectin;Adomako;Phytochemistry,1972
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