Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.)

European Food Research and Technology

Volumn 229, Issue 6, 2009, Pages 937-948

  Elwers, Silke ^a   Zambrano, Alexis ^b   Rohsius, Christina ^a   Lieberei, Reinhard ^a  

^a UNIVERSITY OF HAMBURG   (Germany)

^b UNIVERSIDAD DE LOS ANDES   (Venezuela)

Author keywords

Forastero; Phenolic compounds criollo; Theobroma cacao L; Trinitario

Indexed keywords

ASPARTATES; CAFFEIC ACIDS; DIFFERENT ORIGINS; EPICATECHIN; FLAVAN-3-OLS; PHENOLIC COMPOUNDS; PHENOLICS; POLYPHENOLS; RP-HPLC; SITE-SPECIFIC; THEOBROMA CACAO;

ACIDS; BEVERAGES; FERMENTATION; INDUSTRIAL RESEARCH; SEED;

PHENOLS;

THEOBROMA CACAO;

EID: 77952094543     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1132-y     Document Type: Article

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