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Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa

Year: 2017

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.6b05262

Authors: Cédric De Taeye, Gilles Caullet, Victor Jos Eyamo Evina, Sonia Collin

Institutions: UCLouvain, KU Leuven

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

Funders: Agence Universitaire de la Francophonie, Wallonie-Bruxelles International

OpenAlex ID: W2588071013

FWCI: 2.894

Cites: 39

Cited by: 45

Related to: 10