Effect of fermentation parameters on the antioxidant activity of Ecuadorian cocoa (<i>Theobroma cacao</i> L.)
Cocoa (<i>Theobroma cacao</i> L.), indigenous to the tropical forests of the Americas, is renowned not only as the primary raw material for chocolate and its derivatives (cocoa liquor and butter) but also as a rich source of phytonutrients with beneficial health effects. Current research...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2024-09-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2024047?viewType=HTML |