Browsing Masters Thesis - Biotechnology & Related Fields by Subject "Antioxidant capacities; Raw cocoa beans; Maturity"
Now showing items 1-1 of 1
-
Effects of maturity stages and primary processing on total polyphenol contents and antioxidant capacities of raw cocoa powder
(International University - HCMC, 2016)In this study, influences of maturity stages, fermentation treatments and drying methods on antioxidant capacities (AC), total phenolic, proanthocyanidin, theobromine and caffeine contents of raw cocoa powder were investigated. ...