Proximal chemical evaluation, antioxidant content and fatty acids in fermented and dried cocoa beans, roasted cocoa beans and cocoa pulp bar (Theobroma cacao L. Criollo cultivar)
ABSTRACT The objective of this work was to evaluate the proximal chemical composition, antioxidant activity assays with total phenol, 2,2-Diphenyl-1-Picrylhydrazyl, 2’2-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) diammonium salt, iron reducing antioxidant power, and the fatty acid com...
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| Auteurs principaux: | , , |
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| Langue: | English |
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Sociedad Chilena de Nutrición, Bromatología y Toxicología
2021
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| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000400500 |
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