Phenolic compounds, organic acids, methylxanthines and soluble sugars profiles in cocoa placenta

Phenolic compounds, organic acids, methylxanthines and soluble sugars profiles in cocoa placenta

Obtaining market cocoa beans generated by-products considered as waste discarded in the plantations. Among these, there is the placenta on which the beans are attached. This study aimed to identify and quantify by HPLC some metabolites (phenolic compounds, organics acids,, methylxanthines and solubl...

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Bibliographic Details
Main Authors:	K. A. Goudé, K. H. Kouamé, O. J. Gbotognon, E. J. P. Kouadio
Format:	Article
Language:	Russian
Published:	Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2025-04-01
Series:	Пищевые системы
Subjects:	cocoa by-product fermentation bioactive compounds theobromine caffeine food ingredient
Online Access:	https://www.fsjour.com/jour/article/view/704
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