Identification of Phenolic Compounds in Raw and Roasted Cocoa Beans and Chocolate Bars Using Uhplc-Dad-Esi-Ms; Engineering Roasting Process for Higher Final Phenolic Content
SSRN Electronic Journal（2023）
关键词
roasted cocoa beans,phenolic content,higher final phenolic content,phenolic compounds,chocolate bars,uhplc-dad-esi-ms
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