Effects of fermentation and germination on the bioactive components of cacao beans (Theobroma cacao)
Changes in the antioxidant activity and bioactive components of cacao beans were monitored during fermentation process for 2,5 and 8 days, and germination process for 5, 10, and 15 days. Fermentation did not significantly change the bioactive components, specifically the toatl phenolic content and...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2011
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