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：

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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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