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Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process

Thamires Santos Melo1, Tássia Cavalcante Pires1, João Victor Pereira Engelmann1

  • 1Bromatological Analysis Department, School of Pharmacy, Federal University of Bahia-UFBA, Barão de Jeremoabo Street, s/n, Ondina, Salvador, CEP 40171-970 Brazil.

Journal of Food Science and Technology
|April 26, 2021
PubMed

Keywords:
Antioxidant activityMethylxantinesPhenolic compoundsTheobroma cacao L.

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