论文信息 - Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans - 字舞流文

Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans

P. Pittia | D. Mastrocola | G. Sacchetti | I. Scheirlinck | C. D. Di Mattia | M. Martuscelli | Bram Beheydt