Effects of Cocoa Bean (<I>Theobroma cacao</I> L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell

Research Article

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

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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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