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1. Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder

open_access

Open Access

Author:: Stanley, Todd Harvey
Title:: Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder
Graduate Program:: Food Science
Keywords:: Cocoa
polyphenols
roasting
alkalization
HPLC-ECD
File:: Download ths_MSthesis.pdf
Committee Members:: Joshua D Lambert, Thesis Advisor/Co-Advisor
Ramaswamy C Anantheswaran, Thesis Advisor/Co-Advisor