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Cocoa beans shell from brazilian Amazon and Atlantic forest: Phenolic compounds, methylxanthines, and antioxidant

Eduardo Lolato1, Lycio Shinji Watanabe2, Marta de Toledo Benassi1

  • 1Food Science and Technology Department, State University of Londrina - UEL, Rod. Celso Garcia Cid (PR 445), Km 380, CEP: 86057-970, Londrina, PR, Brazil.

Food Chemistry
|February 11, 2026
PubMed

Keywords:
CabrucaCriolloForestGenetically modifiedTrinitarioWild cocoa

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