Research Article
Effects of Cocoa Bean (Theobroma cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell

Citation to this article as recorded by ASCI
Indiarto, R., Y. Pranoto and U. Santoso, 2019. In vitro antioxidant activity and profile of polyphenol compounds extracts and their fractions on cacao beans. Pak. J. Biol. Sci., 22: 34-44.
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Indiarto, R., Y. Ranoto, U. Santoso and Supriyanto, 2019. Evaluation of physicochemical properties and antioxidant activity of polyphenol-rich cacao bean extract through water blanching. Pak. J. Nut., 18: 278-287.
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