Tables index

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
  • Table 1. Effects of Roasting Conditions on the Flavanol and Procyanidin Content (DP1-10) of Cocoa Beans