Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study
Author:
Affiliation:
1. Department of Food Science; Rutgers University; New Brunswick NJ
2. Department of Plant Biology and Pathology; Rutgers University; New Brunswick NJ
Funder
Lawrenceville, NJ
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13029/fullpdf
Reference27 articles.
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2. Processing-induced changes in total phenolics and procyanidins in clingstone peaches;Asami;J. Sci. Food Agric.,2003
3. Chemical and physical changes in the pulp during ripening and post-harvest storage of cocoa pods;Biehl;J. Sci. Food Agric.,1989
4. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance;Bravo;Nutr. Rev.,1998
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