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(PDF) Effects of Cocoa Bean (Theobroma cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell | Ratri Retno Utami – Academia.edu
Effects of Cocoa Bean (Theobroma cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell … https://www.academia.edu/81853736/effects_of_cocoa_bean_theobroma_cacao_l_fermentation_on_phenolic_content_antioxidant_activity_and_functional_group_of_cocoa_bean_shell%3ff_ri%3d591 Log in to your account so that you can subscribe to topics you're interested in! Login
Food tech: Lower cost and more sustainable feedstocks essential for microbial fermentation to flourish, says Synthesis Capital
While much of the press coverage in food tech is devoted to brands making meat, egg, and dairy alternatives, these technologies will only be scalable – and sustainable – if we pay the same level of attention to the enabling