Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Ditte B. Hermund, Louise Kirstein Larsen, Sara Riegels Trangbæk, Quoc‐Khanh Rose‐Marie Therese Madsen, Ann‐Dorit Moltke Sørensen, Jacob Kaya, Charlotte Jacobsen
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the American Oil Chemists' Society
Online Access:	Acceder al recurso
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