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Effects of maturity stages and fermentation of cocoa beans on total phenolic contents and antioxidant capacities in raw cocoa powder

机译：可可豆成熟阶段和发酵对原料可可粉总酚类含量及抗氧化能力的影响

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Dang Thi Kim Yen; Nguyen Vu Hong Ha;
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1. Effects of Cocoa Bean ( Theobroma cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell [J] . R. R. Utami, R. Armunanto, S. Rahardjo, Pakistan journal of nutrition: PJN . 2016,第10期

机译：可可豆发酵对可可豆壳酚含量，抗氧化活性和官能团的影响
2. Effects of solvent types on total phenolic contents and antioxidant capacity of raw cocoa powder [J] . D.T.K. Yen, Ha V.H. Nguyen, Hoa D.H. Nguyen Acta Horticulturae . 2018,第1213期

机译：溶剂类型对原加可可粉总酚类含量和抗氧化能力的影响
3. Effects of maturity at harvesting and primary processing of cocoa beans on oxalate contents of cocoa powder [J] . Nguyen Ha V. H., Le Hung M., Savage Geoffrey P. Journal of Food Composition and Analysis . 2018,第期

机译：成熟度在可可豆类酸盐含量收获和初级加工的影响
4. Effects of cocoa clones and fermentation times on physical and chemical characteristics of cocoa beans (Theobroma cacao L.) [C] . A Assa, Rosniati, M R Yunus International Seminar on Industrial Engineering and Management . 2019

机译：可可克隆及发酵时间对可可豆（Cacao L.）物理和化学特征的影响
5. Biological effects of dietary antioxidants from almonds and cocoa. [D] . Gonsalves, Jana L. 2002

机译：杏仁和可可粉中膳食抗氧化剂的生物效应。
6. Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans [O] . Kathryn C. Racine, Brian D. Wiersema, Laura E. Griffin, 2019

机译：与相同原料生可可豆的受控发酵和烘烤过程中的变化所制备的可可豆中的黄烷醇或总多酚浓度相比黄烷醇聚合是α-葡萄糖苷酶抑制活性的优良预测指标
7. Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu Comparação entre o conteúdo de fenólicos totais e a capacidade antiradical de produtos de chocolate derivados de cacau e de cupuaçu [O] . Maria Inés Genovese, Suzana Caetano da Silva Lannes 2009

机译：可可粉和cupuassu粉末和“巧克力”的总酚含量和抗自由基能力的比较可可粉和cupuassu巧克力产品的总酚含量和抗自由基能力的比较

Effects of maturity stages and fermentation of cocoa beans on total phenolic contents and antioxidant capacities in raw cocoa powder

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