Work

Effects of Fermentation Intensity on Polyphenols and Antioxidant Capacity of Cocoa Beans

Year: 2010

Type: article

Authors: P. E. Aikpokpodion, L. N. Dongo

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2187896973

FWCI: 2.276

Cites: 24

Cited by: 26

Related to: 10