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Publications by R. R. Utami
Effects of Cocoa Bean (Theobroma Cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Related publications
Nutritional Value and Antioxidant Capacity of "Cocoa Honey" (Theobroma Cacao L.)
Food Science and Technology
Biotechnology
Food Science
Antioxidant and Tyrosinase Inhibitory Activity of Face Serum Containing Cocoa Pod Husk Phytosome (Theobroma Cacao L.)
Journal of Applied Pharmaceutical Science
Medicine
Toxicology
Pharmaceutics
Pharmacology
The INFLUENCE OF COCOA PRICE VOLATILITY (Theobroma Cacao L.) TO COCOA EXPORTS IN INDONESIA
Agricultural Social Economic Journal
Cocoa Polyphenols (Theobroma Cacao) as Natural Amazonian Antioxidant in Sausage Fresh.
Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma Cocoa L.) on Small Scale
Journal of Advanced Agricultural Technologies
Water Dynamics Adsorption Properties of Dried and Roasted Cocoa Beans (Theobroma Cacao L.)
International Journal of Food Properties
Food Science
Health Benefits of Bioactive Compounds From Cocoa (Theobroma Cacao)
Agricultural Reviews
Biochemical Mechanisms of Resistance to Black Pod Disease in Cocoa (Theobroma Cacao L.)
American Journal of Biochemistry and Molecular Biology
Biochemistry
Genetics
Molecular Biology
Use of Cocoa Polyphenols (Theobroma Cacao) as Natural Amazonian Antioxidant in the Elaboration of Sausage Fresh