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, U. Santoso and Supriyanto, 2019. In vitro antioxidant activity and profile of polyphenol compounds extracts and their fractions on cacao beans. Pak. J. Biol. Sci., 22: 34-44.
CrossRef  |  Direct Link  |  

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.
CrossRef  |  Direct Link  |  

Related Articles in ASCI
Search in Google Scholar
View Citation
Report Citation

©  2021 Science Alert. All Rights Reserved