Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

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dc.contributor.authorFernando Ramos-Escudero
dc.contributor.authorSandra Casimiro-Gonzales
dc.contributor.author´Africa Fern´andez-Priorc
dc.date.accessioned2021-12-08T05:06:04Z
dc.date.available2021-12-08T05:06:04Z
dc.date.issued2021
dc.identifier.citationLWT -Food Science and Technology147(2021)111629en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8478
dc.language.isoenen_US
dc.subjectCommercial cocoa beansen_US
dc.subjectChromatic parametersen_US
dc.subjectOilen_US
dc.subjectFlavanolsen_US
dc.titleColour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)en_US
dc.typeArticleen_US

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