From the seed to the cocoa liquor: Traceability of bioactive compounds during the postharvest process of cocoa in Amazonas-Peru
Author:
Funder
Consejo Nacional de Humanidades, Ciencias y Tecnologías
Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica
Publisher
Elsevier BV
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3. Effect of fermentation and drying on cocoa polyphenols;Albertini;J. Agric. Food Chem.,2015
4. Degradation of polyphenols during the cocoa drying process;Alean;J. Food Eng.,2016
5. Flavor chemistry of cocoa and cocoa products-an overview;Aprotosoaie;Compr. Rev. Food Sci. Food Saf.,2016
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