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Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

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Bibliographic Details
Main Author:	Laura Cuellar Alvarez
Format:	Artículo científico
Language:	en
Published:	Universidad Nacional de Colombia 2017
Subjects:	Agrociencias phenols fermentation free radicals Bromatological analysis
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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