## Abstract Unfermented and partly fermented dried cocoa beans have an excessively astringent and bitter flavour owing to their high polyphenol content. Studies on the remaining polyphenol oxidase activity and the oxidation of polyphenols in these beans have been conducted in relation to two factor
β¦ LIBER β¦
Nutrient and antinutrient profiles of raw and fermented cocoa beans
β Scribed by C. Y. Aremu; M. A. Agiang; J. O. I. Ayatse
- Publisher
- Springer US
- Year
- 1995
- Tongue
- English
- Weight
- 410 KB
- Volume
- 48
- Category
- Article
- ISSN
- 1573-9104
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