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Effects of Processing Time and Temperature on Flavanol and Procyanidin, Proanthocyanidin and Antioxidant Activity of Cocoa Bean in Taiwan

by Ying Chun Lin, Youk Meng Choong and Heuy Ling Chu

Journal of Food and Nutrition Research. 2021, 9(1), 10-17. DOI: 10.12691/jfnr-9-1-2
Pub. Date: January 03, 2021Views: 4718 Downloads: 5971Like: 5

Taiwan cocoa bean flavanol roasting antioxidant activity kinetics

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