✦ LIBER ✦

Effect of Fermentation and Roasting on the Phenolic Concentration and Antioxidant Activity of Cocoa from Nicaragua

✍ Scribed by Suazo, Yader; Davidov-Pardo, Gabriel; Arozarena, Iñigo

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Roasting Process on the Concen

✍ Farah, D.M.H.; Zaibunnisa, A.H.; Misnawi, J.; Zainal, S. 📂 Article 📅 2012 🏛 Elsevier ⚖ 216 KB

Effect of roasting process on phenolic,

✍ Hilal Şahin; Ayhan Topuz; Monika Pischetsrieder; Feramuz Özdemir 📂 Article 📅 2009 🏛 Springer 🌐 English ⚖ 345 KB

Influence of Roasting on the Antioxidant

✍ Oliviero, Teresa; Capuano, Edoardo; Cämmerer, Bettina; Fogliano, Vincenzo 📂 Article 📅 2009 🏛 American Chemical Society 🌐 English ⚖ 298 KB

Effect of sand roasting and microwave co

✍ Paras Sharma; Hardeep Singh Gujral 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 420 KB

The effect of roasting on the phenolic c

✍ Miriam Rejane Bonilla Lemos; Egle Machado de Almeida Siqueira; Sandra Fernandes 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 249 KB

The Effect of Germination on Phenolic Co

✍ Gharachorloo, Maryam; Ghiassi Tarzi, Babak; Baharinia, Marzieh 📂 Article 📅 2012 🏛 Springer-Verlag 🌐 English ⚖ 183 KB