Antioxidant properties of polyphenol-rich cocoa products industrially processed
Fermentation and roasting are the main causes of polyphenol degradation during the process for obtaining cocoa products. In the present study, a process for obtaining polyphenol-rich cocoa products on an industrial scale is described. The process avoids the fermentation and roasting steps and includ...
Guardado en:
| Autores principales: | Schinella, Guillermo Raúl, Mosca, Susana María, Cienfuegos Jovellanos, Elena, Pasamar, María Ángeles, Muguerza, Begoña, Ramón, Daniel, Ríos, José Luis |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2010
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/80926 |
| Aporte de: |
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