Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)
Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, África Fernández-Prior, Keidy Cancino Chávez, José Gómez-Mendoza, Luciana de la Fuente-Carmelino, Ana María Muñoz
Profundice en los temas de investigación de 'Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)'. En conjunto forman una huella única.