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

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

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...

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Main Authors: Editha Fernández-Romero (Author), Segundo G. Chavez-Quintana (Author), Raúl Siche (Author), Efraín M. Castro-Alayo (Author), Fiorella P. Cardenas-Toro (Author)
Format: Book
Published: MDPI AG, 2020-02-01T00:00:00Z.
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