Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans

被引：0
|
作者：
Afoakwa, Emmanuel Ohene [1 ]
Ofosu-Ansah, Eric [1 ]
Takrama, Jemmy [2 ]
Budu, Agnes [3 ]
机构：
[1] Univ Ghana, Dept Nutr & Food Sci, Legon, Ghana
[2] Cocoa Res Inst, Dept Biochem, Tafo, Ghana
[3] Univ Ghana, Legon, Ghana
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2015年 / 249卷
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D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
105
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页数：1
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