Chemical and biological properties of cocoa beans affected by processing: A review

NA Febrianto, S Wang, F Zhu - Critical Reviews in Food Science …, 2022 - Taylor & Francis
Cocoa (Theobroma cacao L.) is widely cultivated in tropical countries. The cocoa beans are
a popular ingredient of confectionery. Cocoa beans contain various chemicals that …
被引用次数：49 相关文章 所有 5 个版本

[引用][C] Bioactive compounds of cocoa beans: Genetic diversity and post-harvest processing

NA Febrianto - 2022 - ResearchSpace@ Auckland
被引用次数：1 相关文章