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Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts
Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical industries. Three pigment samples (yellow, red, and purple) from lyophilized and ground cacao pod husk epicarp (CHE), we...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10124160/ https://www.ncbi.nlm.nih.gov/pubmed/37101532 http://dx.doi.org/10.1039/d3ra01049j |