NMR-based Lavado cocoa chemical characterization and comparison with fermented cocoa varieties: Insights on cocoa’s anti-amyloidogenic activity

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NMR-based Lavado.pdf (4.2 MB)

Date

2021

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Keywords

Lavado cocoa, Flavanols, NMR spectroscopy, Anti-amyloidogenic compounds, Aβ peptides, Alzheimer’s disease

Citation

Food Chemistry 341 (2021) 128249

URI

http://hdl.handle.net/123456789/8462

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Cocoa