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Antioxidant Activity and Quality Characteristics of Cookies Prepared with Cacao Bean Husk (Theobroma cacao Linn.) Powder

机译：用恶豆壳制备曲奇饼的抗氧化活性和质量特征（Cacrooma rinn。）粉末

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Na Mi Kim; Jin-Hee Choi; Hae Yeon Choi;
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年度 2021
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1. Antibacterial activity of the cacao bean husk, Theobroma cacao L [J] . Cuéllar G Oscar, Guerrero A Gloria Revista MVZ Cordoba . 2012,第3期

机译：可可豆壳可可L的抗菌活性
2. Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.) [J] . Innovative Food Science & Emerging Technologies . 2017,第期

机译：微波，热空气和冷冻干燥对酚类化合物，抗氧化能力，酶活性和微观组织壳种（CacoRoma的微观结构）的影响
3. Physicochemical Properties and Antioxidant Activity of Extruded Rice Flour with Various Cacao (Theobroma cacao L.) Bean Content [J] . Ju-Yeon Park, Young-Ho Kim, Gi-Hyung Ryu Journal of the Korean Society of Food Science and Nutrition . 2017,第11期

机译：各种可可挤出米粉的物理化学性质及抗氧化活性（CacaOLMAODL.）豆含量
4. Utilization of Cacao Pod Husk (Theobroma cacao l.) as Activated Carbon and Catalyst in Biodiesel Production Process from Waste Cooking Oil [C] . Devita Rachmat, Lizda Johar Mawarani, Doty Dewi Risanti International Conference on Chemistry and Material Science . 2018

机译：从废物烹饪油中使用披糊Pod稻壳（TeaCobroma CacaO1）的生物柴油生产过程中的活性炭和催化剂
5. Flower development in Theobroma cacao L.: An assessment of morphological and molecular conservation of floral development between Arabidopsis thaliana and Theobroma cacao. [D] . Swanson, John-David. 2005

机译：可可树中的花发育：拟南芥和可可树之间花发育的形态学和分子保守性评估。
6. Effect of Cacao Bean Husk Powder on the Quality Properties of PorkSausages [O] . Jinhee Choi, Nami Kim, Hae Yeon Choi, 2019

机译：可可豆壳粉对猪肉品质特性的影响香肠
7. Antioxidant and tyrosinase inhibitory activity of face serum containing cocoa pod husk phytosome (Theobroma cacao L.) [O] . 2019

机译：含Cocoa Pod Hyck植物体（CacaOL1）的抗氧化剂和酪氨酸酶抑制活性

Antioxidant Activity and Quality Characteristics of Cookies Prepared with Cacao Bean Husk (Theobroma cacao Linn.) Powder

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