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Chocolate: Health, Processing, and Food Safety

  • Albandary A
  • Albandary F
  • K. Jaiswal A
IntechOpen, (2022)
DOI: 10.5772/intechopen.104819
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Abstract

… organisms that exist on the bean, which appear in the fermentation process [18]. In this process, it has been found to decrease the flavanols and phenolic content of cocoa beans [37]. …

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APA

Albandary, A., Albandary, F., & K. Jaiswal, A. (2022). Chocolate: Health, Processing, and Food Safety. In A Glance at Food Processing Applications. IntechOpen. https://doi.org/10.5772/intechopen.104819

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