Figure 5. The relationship between the reaction rate constant (k) of FP in roasted cocoa bean and roasting temperature (T)

From

Effects of Processing Time and Temperature on Flavanol and Procyanidin, Proanthocyanidin and Antioxidant Activity of Cocoa Bean in Taiwan

Ying Chun Lin, Youk Meng Choong, Heuy Ling Chu

Journal of Food and Nutrition Research. 2021, 9(1), 10-17 doi:10.12691/jfnr-9-1-2