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.)

Lourdes Valadez-Carmona, Carla Patricia Plazola-Jacinto, Marcela Hernández-Ortega, María Dolores Hernández-Navarro, Francisco Villarreal, Hugo Necoechea-Mondragón, Alicia Ortiz-Moreno, Guillermo Ceballos-Reyes

Research output: Contribution to journal › Article › peer-review

133 Scopus citations

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Agriculture & Biology

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