Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation

Industrial Crops and Products

Volumn 24, Issue 1, 2006, Pages 87-94

  Nazaruddin, R ^a   Seng, L K ^a   Hassan, O ^a   Said, M ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Acidity; Cocoa beans; Fermentation; Pod storage; Polyphenols content

Indexed keywords

ACIDITY; FERMENTATION; ORGANIC POLYMERS; PULP;

COCOA BEANS; POD STORAGE; POLYPHENOLS CONTENT;

CROPS;

CHEMICAL COMPOUND; FERMENTATION; LIQUID CHROMATOGRAPHY;

ACIDITY; FARM CROPS; FERMENTATION; POLYPHENOLS; PULPS;

ASIA; EURASIA; MALAYSIA; SOUTHEAST ASIA;

PHASEOLUS (ANGIOSPERM); THEOBROMA CACAO;

CHROMATOGRAPHY; DEGRADATION; EXTRACTION METHOD; POLYPHENOL; STORAGE;

EID: 33646908267     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2006.03.013     Document Type: Article

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