Effect of Fermentation and Roasting on the Phenolic Concentration and Antioxidant Activity of Cocoa from Nicaragua
Author:
Affiliation:
1. Food Technology Department; Public University of Navarre; Campus Arrosadia s/n Pamplona Navarre 31006 Spain
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12070/fullpdf
Reference21 articles.
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2. EEC 1990 Commission Regulation (EEC) No. 2676/90 determining community methods for the analysis of wine
3. Influence of cocoa beans fermentation and drying on the polyphenol content and sensory acceptance;Efraim;Cienc. Tecnol. Aliment.,2010
4. High molecular weight plant polyphenolics (tannins) as biological antioxidants;Hagerman;J. Agric. Food Chem.,1998
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