Postępy Techniki Przetwórstwa Spożywczego > 2020 > nr 2 > 117--124
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journal ISSN : | 0867-793X |
journal e-ISSN : | 2719-3691 |
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Bibliography
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[1] AFOAKWA E. O., J. E. KONGOR, J. F. TA-KRAMA, A. S. BUDU, H. MENSAH-BROWN. 2013. „Effects of pulp preconditioning on total polyphenols, o-diphenols and anthocyanin concentrations during fermentation and drying of cocoa (Theo-broma cacao) beans”. Journal of Food Science and Engineering 3: 235–24.
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[2] ANDÚJAR I., M. C. RECIO, R. M. GINER, J. L. RIOS. 2012. „Cocoa polyphenols and their poten-tial benefits for human health”. Oxidative Medicine and Cellular Longevity Article ID 906252, pages 23: dx.doi.org/10.1155/2012/906252.
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[3] APROTOSOAIE A.C., L. S. VALD, M. ANCA. 2016. „Flavor chemistry of cocoa and cocoa products – an overview”. Comprehensive Reviews in Food Science and Food Safety 15(1):73–91. doi.org/10.1111/1541–4337.12180.