Comparative Study of Different Cocoa (Theobroma Cacao L.) Clones in Terms of Their Phytoprostanes and Phytofurans Contents

Food Chemistry- Netherlands

doi 10.1016/j.foodchem.2018.12.072

Full Text

Abstract

Available in

Date

Authors

Publisher

Elsevier BV

Related search

Nutritional Value and Antioxidant Capacity of "Cocoa Honey" (Theobroma Cacao L.)

Food Science and Technology
BiotechnologyFood Science
2014English

The INFLUENCE OF COCOA PRICE VOLATILITY (Theobroma Cacao L.) TO COCOA EXPORTS IN INDONESIA

Agricultural Social Economic Journal
2019English

Evaluating the Processed Beans of Different Cocoa (Theobroma Cacao L.) Accessions for Quality Parameters

Journal of Phytology
Plant ScienceEvolutionEcologySystematicsBehavior
1970English

Chemical Composition and Fatty Acids Profile of Chocolates Produced With Different Cocoa (Theobroma Cacao L.) Cultivars

Food Science and Technology
BiotechnologyFood Science
2020English

Water Dynamics Adsorption Properties of Dried and Roasted Cocoa Beans (Theobroma Cacao L.)

International Journal of Food Properties
Food Science
2020English

Biochemical Mechanisms of Resistance to Black Pod Disease in Cocoa (Theobroma Cacao L.)

American Journal of Biochemistry and Molecular Biology
BiochemistryGeneticsMolecular Biology
2013English

Health Benefits of Bioactive Compounds From Cocoa (Theobroma Cacao)

Agricultural Reviews
2019English

Characterization of Volatile Compounds in Criollo, Forastero, and Trinitario Cocoa Seeds (Theobroma Cacao L.) in China

International Journal of Food Properties
Food Science
2016English

Use of Secondary Somatic Embryos Promotes Genetic Fidelity in Cryopreservation of Cocoa (Theobroma Cacao L.)

Agricultural and Food Science
Food Science
2008English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy