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

Carlotta CiaramelliAlessandro PalmioliAda De LuigiLaura ColomboGessica Sala2021-12-032021-12-032021Food Chemistry 341 (2021) 128249http://hdl.handle.net/123456789/8462enLavado cocoaFlavanolsNMR spectroscopyAnti-amyloidogenic compoundsAβ peptidesAlzheimer’s diseaseNMR-based Lavado cocoa chemical characterization and comparison with fermented cocoa varieties: Insights on cocoa’s anti-amyloidogenic activityArticle