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| Effects of Pulp Preconditioning on Total Polyphenols, O-diphenols and Anthocyanin Concentrations during Fermentation and Drying of Cocoa （Theobroma cacao） Beans | |
| 作者姓名： | Emmanuel Ohene Afoakwa John Edem Kongor Jemmy Felix Takrama Agnes Simpson Budu Henry Mensah-Brown |
| 作者单位： | [1]Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 134, Legon-Accra, Ghana [2]Cocoa Research Institute of Ghana, P.O. Box 8, New Tafo-Akim, Eastern Region, Ghana [3]Department of Food Process Engineering, University of Ghana, LegonoAccra, Ghana |
| 摘 要： | |
| 关 键 词： | 发酵干燥 干燥过程 可可豆 总多酚 二酚 豆类 预处理 花色苷 |
| 本文献已被 维普 等数据库收录！ | |