Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis

The cocoa bean shell (CBS) is one of the main cocoa byproducts with a prospective to be used as a functional food ingredient due to its nutritional and sensory properties. This study aims to define the chemical fingerprint of CBSs obtained from cocoa beans of diverse cultivars and collected in diffe...

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Detalles Bibliográficos
Autores principales: Barbosa-Pereira, Letricia, Belviso, Simona, Ferrocino, Ilario, Rojo-Poveda, Olga, Zeppa, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393802/
https://www.ncbi.nlm.nih.gov/pubmed/34441568
http://dx.doi.org/10.3390/foods10081791

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393802/
https://www.ncbi.nlm.nih.gov/pubmed/34441568
http://dx.doi.org/10.3390/foods10081791

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