Identification of Methylxanthines and Phenolic Compounds by UPLC-DAD-ESI-MS OTOF and Antioxidant Capacities of Beans and Dark Chocolate Bars from Three Trinitario×Forastero Cocoa (Theobroma cacao L.) Hybrids
Open Access
- 9 March 2021
- journal article
- Published by Canadian Center of Science and Education in Journal of Food Research
- Vol. 10 (2), p32
- https://doi.org/10.5539/jfr.v10n2p32