Figure 3. Total tocopherols contents in six cocoa butters obtained from cocoa beans under different processing conditions. Data were indicated as means ± SD. Different letters indicate significant differences (p<0.05)

From

Influence of Fermentation and Roasting Degree on Tocopherols and Sterols of Cocoa Butter Extracted from Taiwan Cocoa Bean

Youk Meng Choong, Ying Chun Lin

Journal of Food and Nutrition Research. 2024, 12(11), 513-519 doi:10.12691/jfnr-12-11-7