Effect of Fermentation and Roasting on the Phenolic Concentration and Antioxidant Activity of Cocoa from Nicaragua

Journal of Food Quality

Volumn 37, Issue 1, 2014, Pages 50-56

  Suazo, Yader ^a   Davidov Pardo, Gabriel ^a   Arozarena, Iñigo ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84895059797     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12070     Document Type: Article

References (21)

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