Figure 3. The effects of roasting temperature and time on DDPH radical scavenging activity of cocoa beans. Values are expressed as the means±SD and a common letter in the same graph are not significant different (p < 0.05)

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