The Content of Polyphenolic Compounds in Cocoa Beans (...

Critical Reviews in Food Science and Nutrition 2015 / 07 Vol. 55; Iss. 9

The Content of Polyphenolic Compounds in Cocoa Beans ( Theobroma cacao L.), Depending on Variety, Growing Region, and Processing Operations: A Review

Oracz, Joanna, Zyzelewicz, Dorota, Nebesny, Ewa
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Volume:
55
Language:
english
Journal:
Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408398.2012.686934
Date:
July, 2015
File:
PDF, 931 KB
english, 2015
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