Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk-Reference-Cited by-同舟云学术

Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk

Published:2018-02 Issue: Volume:240 Page:831-839
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hernández-Hernández Carolina,Viera-Alcaide Isabel,Morales-Sillero Ana María,Fernández-Bolaños Juan,Rodríguez-Gutiérrez Guillermo

Funder

Spanish Ministry of Economy and Competitiveness

European Social Fund

Spanish Ministry of Economy and Competitiveness Ramon y Cajal Programme

Mexican National Council of Science and Technology

CONACYT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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4. Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2;Arlorio;Food Research International,2005

5. Roasting impact on the contents of clovamide (N-caffeoyl-LDOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.);Arlorio;Food Chemistry,2008

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