Polyphenols | AUC Library

Polyphenols collection

Title: Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans
Author: Afoakwa, EO
Date published: 2015
Publisher: Rural Outreach Programme (ROP)
Catagory URL: http://www.ajfand.net