Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems

Published 2008 View Full Article

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Title
Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 1, Pages 147-152
Publisher
American Chemical Society (ACS)
Online
2008-12-17
DOI
10.1021/jf802250j

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