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

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dc.contributor.authorCarlotta Ciaramelli
dc.contributor.authorAlessandro Palmioli
dc.contributor.authorAda De Luigi
dc.contributor.authorLaura Colombo
dc.contributor.authorGessica Sala
dc.date.accessioned2021-12-03T08:56:27Z
dc.date.available2021-12-03T08:56:27Z
dc.date.issued2021
dc.identifier.citationFood Chemistry 341 (2021) 128249en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8462
dc.language.isoenen_US
dc.subjectLavado cocoaen_US
dc.subjectFlavanolsen_US
dc.subjectNMR spectroscopyen_US
dc.subjectAnti-amyloidogenic compoundsen_US
dc.subjectAβ peptidesen_US
dc.subjectAlzheimer’s diseaseen_US
dc.titleNMR-based Lavado cocoa chemical characterization and comparison with fermented cocoa varieties: Insights on cocoa’s anti-amyloidogenic activityen_US
dc.typeArticleen_US

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