Phenolic content and antioxidant capacity of hybrid variety cocoa beans.
about
Theobroma cacao: Review of the Extraction, Isolation, and Bioassay of Its Potential Anti-cancer CompoundsTheobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.Improving antioxidant status in aged mice by 50% ethanol extract from red bean fermented by Bacillus subtilis.Antioxidant Properties of Cocoa Beans (Theobroma cacaoL.): Influence of Cultivar and Roasting ConditionsChanges in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions
P2860
Phenolic content and antioxidant capacity of hybrid variety cocoa beans.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年学术文章
@wuu
2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
@zh-sg
2007年學術文章
@yue
2007年學術文章
@zh
2007年學術文章
@zh-hant
name
Phenolic content and antioxidant capacity of hybrid variety cocoa beans.
@en
type
label
Phenolic content and antioxidant capacity of hybrid variety cocoa beans.
@en
prefLabel
Phenolic content and antioxidant capacity of hybrid variety cocoa beans.
@en
P2093
P1433
P1476
Phenolic content and antioxidant capacity of hybrid variety cocoa beans.
@en
P2093
P G Alderson
W A Jonfia-Essien
P304
P356
10.1016/J.FOODCHEM.2007.12.001
P577
2007-12-08T00:00:00Z