Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)

COISSON, ERIKA, TRAVAGLIA, FABIANO, GIOVANNI, MARTELLI, LOCATELLI, MONICA, ALBERTO, APPENDINO, DEL GROSSO, MINASSI, Alberto, ALDO, ARLORIO, MARCO, JEAN DANIEL

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Canonical: https://research.holos.house/w/8e4bc2d1-6da6-48a4-9dc4-eb8a64a83054