Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivars
| Image |  |
|---|---|
| Description | |
| Author/s |
author: Joanna Oracz Dorota Żyżelewicz Ewa Nebesny |
| Publication date | May 30, 2014 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |