The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine...

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Detalles Bibliográficos
Autores principales: Fernández-Romero, Editha, Chavez-Quintana, Segundo G., Siche, Raúl, Castro-Alayo, Efraín M., Cardenas-Toro, Fiorella P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070796/
https://www.ncbi.nlm.nih.gov/pubmed/32050504
http://dx.doi.org/10.3390/antiox9020146

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070796/
https://www.ncbi.nlm.nih.gov/pubmed/32050504
http://dx.doi.org/10.3390/antiox9020146

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