Figure 8. Changes in phytate content (% DW) of the pericarp and rachis as a function of 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