Artigo · Revista · 2025

Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans

Bernard Kwabena Asiedu, Emmanuel Ohene Afoakwa, Crossby Osei Tutu, Rexford Obeng, Nii Korley Kortei, Papa Toah Akonor e mais 2

Food Chemistry Advances

• Acesso aberto · Dourado
• 1% mais citados do mundo

Lê-lo10.1016/j.focha.2025.100925