Phenolic content and antioxidant capacity of hybrid variety cocoa beans.

Jonfia-Essien, W A; West, G; Alderson, P G; Tucker, G

Jonfia-Essien, W A; West, G; Alderson, P G; Tucker, G.

Afiliación

Jonfia-Essien WA; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
West G; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
Alderson PG; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK.
Tucker G; School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Electronic address: gregory.tucker@nottingham.ac.uk.

Food Chem ; 108(3): 1155-9, 2008 Jun 01.

Article en En | MEDLINE | ID: mdl-26065784

Palabras clave

Antioxidants; Cocoa beans; Hybrid varieties; Phenolics

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem Año: 2008 Tipo del documento: Article País de afiliación: Reino Unido Pais de publicación: Reino Unido

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