Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

Food Bioscience - Tập 53 - Trang 102526 - 2023
Lili Dahiana Becerra1,2, María Ximena Quintanilla-Carvajal2, Sebastián Escobar3, Ruth Y. Ruiz2
1Doctorado en Biociencias, Facultad de Ingeniería, Universidad de La Sabana, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
2Grupo de Investigación en Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
3Process & Quality Cocoa Laboratory, Centro de Investigación Palmira, Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Palmira, Valle del Cauca, Colombia

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Food Bioscience

Tập 53

102526

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