Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays

• मुख्य लेखकों: Olga Rojo-Poveda (लेखक), Giuseppe Zeppa (लेखक), Ilario Ferrocino (लेखक), Caroline Stévigny (लेखक), Letricia Barbosa-Pereira (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2021-09-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

The cocoa bean shell (CBS), a byproduct from the cocoa industry, was recently proposed as a functional and low-cost ingredient, mainly because of its content in polyphenols. However, vegetal food products could significantly differ in their chemical composition depending on different factors such as...