Studies of Phenolic Compounds Coupled to Minerals in Cocoa Beans of the “Mercedes” and “Forastero” Varieties from the Divo and Abengourou Regions (Côte d’Ivoire)

Studies of Phenolic Compounds Coupled to Minerals in Cocoa Beans of the “Mercedes” and “Forastero” Varieties from the Divo and Abengourou Regions (Côte d’Ivoire)

The aim of this study is to contribute to the valorization of the cocoa bean varieties “Mercedes” and “Forastero” grown in Côte d’Ivoire. A comparative characterisation of phenolic compounds and minerals in the beans of the “Mercedes” and “Forastero” varieties from two major cocoa production areas o...

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Bibliographic Details
Main Authors: Jean Constant Kouablan Karim, Suomion Justin Saki, Tehi Bernard Sea, Kouassi Aboutou Severin Kra, Guillaume Arthur Kouassi Loh Yoboue
Format: Article
Language:English
Published: Turkish Science and Technology Publishing (TURSTEP) 2022-04-01
Series:Turkish Journal of Agriculture: Food Science and Technology
Subjects:
phenolic compounds
minerals
mercedes variety
forastero variety
cocoa beans
Online Access:http://www.agrifoodscience.com/index.php/TURJAF/article/view/4651

Internet

http://www.agrifoodscience.com/index.php/TURJAF/article/view/4651

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