Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans

International Food Research Journal

Volumn 19, Issue 3, 2012, Pages 1071-1077

  Afoakwa, E O ^a   Quao, J ^a   Takrama, F S ^b   Budu, A S ^a   Saalia, F K ^a  

^a UNIVERSITY OF GHANA   (Ghana)

^b New Tafo   (Ghana)

Author keywords

Anthocyanins; Catechin; Cocoa; Epicatechin; Fermentation; Pod Storage; Polyphenols; Pulp Pre Conditioning; Theobroma Cacao

Indexed keywords

EID: 84864794896     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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