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

Fernando Ramos-EscuderoSandra Casimiro-Gonzales´Africa Fern´andez-Priorc2021-12-082021-12-082021LWT -Food Science and Technology147(2021)111629http://hdl.handle.net/123456789/8478enCommercial cocoa beansChromatic parametersOilFlavanolsColour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)Article