Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars

dc.creatorLeite, Paula Bacelar
dc.creatorMaciel, Leonardo Fonseca
dc.creatorOpretzka, Luiza Carolina Fran??a
dc.creatorSoares, S??rgio Eduardo
dc.creatorBispo, Eliete da Silva
dc.date.accessioned2014-12-02T19:31:49Z
dc.date.accessioned2019-05-22T15:52:35Z
dc.date.available2014-12-02T19:31:49Z
dc.date.available2019-05-22T15:52:35Z
dc.date.created2014-12-02T19:31:49Z
dc.date.issued2013
dc.identifier1413-7054
dc.identifierhttp://repositorio.ufba.br/ri/handle/ri/16695
dc.identifierv. 37, n. 3
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/2711265
dc.description.abstract
dc.languageen
dc.rightsacesso aberto
dc.sourcehttp://dx.doi.org/10.1590/S1413-70542013000300007
dc.subjectFunctional food
dc.subjectTheobromine
dc.subjectCaffeine
dc.subjectEpicatechin
dc.subjectCatechin
dc.titlePhenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars
dc.typeArtigo de Peri??dico


Este ítem pertenece a la siguiente institución