Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

Chemistry Central Journal

Volumn 5, Issue 1, 2011, Pages

  Hurst, W Jeffrey ^a   Krake, Susann H ^b   Bergmeier, Stephen C ^b   Payne, Mark J ^a   Miller, Kenneth B ^a   Stuart, David A ^a  

^a The Hershey Company   (United States)

^b OHIO UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 80052839505     PISSN: None     EISSN: 1752153X     Source Type: Journal    
DOI: 10.1186/1752-153X-5-53     Document Type: Article

References (41)

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