Table 2. Anti-inflammatory Activity of cocoa residues as influenced by fermentation time

From

Effects of Fermentation on Phytochemical Profile and Biological Activities of Cocoa Pericarp and Rachis

Marlène OUALI, Hadja Djeneba OUATTARA, Sébastien NIAMKÉ

American Journal of Food Science and Technology. 2026, 14(5), 149-158 doi:10.12691/ajfst-14-5-1