Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia (vol 12, pg 2581, 2018)

被引：0
|
作者：
Agus, Baizura Aya Putri [1 ]
Mohamad, Nurul Nadzirah [1 ]
Hussain, Norhayati [1 ,2 ]
机构：
[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang, Selangor, Malaysia
[2] Univ Putra Malaysia, Halal Prod Res Inst, Putra Infoport, Serdang 43400, Selangor, Malaysia
来源：
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2018年 / 12卷 / 04期
关键词：
Antioxidant activity; Cocoa shells; Composition cocoa beans; Phytosterol; Total phenolic compounds;
D O I：
10.1007/s11694-018-9923-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The original version of this article unfortunately contained an error in Fig.1. Corrected version of Fig.1 is given below.
引用
收藏
页码：2590 / 2590
页数：1
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