Literature DB >> 13018115

Cacao polyphenolic substances. II. Changes during fermentation.

W G C FORSYTH.   

Abstract

Keywords:  CACAO; PHENOLS

Mesh：

Substances：

Year:  1952        PMID： 13018115      PMCID： PMC1197883          DOI： 10.1042/bj0510516

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  2 in total

1.  Cacao polyphenolic substances. I. Fractionation of the fresh bean.

Authors:  W G C FORSYTH
Journal:  Biochem J       Date:  1952-07       Impact factor: 3.857

2.  Studies on the "fermentation" of Ceylon tea: The nature of the enzyme system. 2. Oxidizing enzymes.

Authors:  J Lamb; H B Sreerangachar
Journal:  Biochem J       Date:  1940-11       Impact factor: 3.857
  2 in total
  1 in total

Review 1.  Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health?

Authors:  Abbe Maleyki Mhd Jalil; Amin Ismail
Journal:  Molecules       Date:  2008-09-16       Impact factor: 4.411
  1 in total

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