The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

• Główni autorzy: Editha Fernández-Romero (Autor), Segundo G. Chavez-Quintana (Autor), Raúl Siche (Autor), Efraín M. Castro-Alayo (Autor), Fiorella P. Cardenas-Toro (Autor)
• Format: Książka
• Wydane: MDPI AG, 2020-02-01T00:00:00Z.
• Hasła przedmiotowe: article
• Dostęp online: Connect to this object online.

Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine...