The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacao L.), Depending on Variety, Growing Region, and Processing Operations: A Review

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 9, 2015, Pages 1176-1192

  Oracz, Joanna ^a   Zyzelewicz, Dorota ^a   Nebesny, Ewa ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

botanical variety; Cocoa bean; cocoa processing; growing region; polyphenol; review

Indexed keywords

ANTIOXIDANTS; COCOA; CULTIVATION; REVIEWS;

BOTANICAL VARIETY; COCOA BEANS; COCOA PROCESSING; GROWING REGIONS; POLYPHENOLS;

POLYPHENOLIC COMPOUNDS;

THEOBROMA CACAO;

ANTIOXIDANT; POLYPHENOL;

CACAO; CHEMISTRY; ENVIRONMENT; FOOD HANDLING; HUMAN; PROCEDURES; TEMPERATURE;

ANTIOXIDANTS; CACAO; ENVIRONMENT; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; POLYPHENOLS; TEMPERATURE;

EID: 84924301924     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.686934     Document Type: Article

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