The Change of Catechin Antioxidant during Vacuum Roasting of Cocoa Powder

Tamrin Kendari

Open source

DOI: 10.4172/2155-9600.1000174
Published: 2012
Container: Journal of Nutrition & Food Sciences
Publisher: OMICS Publishing Group
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.4172/2155-9600.1000174,
  title = {The Change of Catechin Antioxidant during Vacuum Roasting of Cocoa Powder},
  author = {Tamrin Kendari},
  year = {2012},
  journal = {Journal of Nutrition \&amp; Food Sciences},
  doi = {10.4172/2155-9600.1000174},
  url = {https://doi.org/10.4172/2155-9600.1000174}
}

RIS

TY  - JOUR
TI  - The Change of Catechin Antioxidant during Vacuum Roasting of Cocoa Powder
AU  - Tamrin Kendari
PY  - 2012
JO  - Journal of Nutrition &amp; Food Sciences
DO  - 10.4172/2155-9600.1000174
UR  - https://doi.org/10.4172/2155-9600.1000174
ER  -

APA

Kendari, T. (2012). The Change of Catechin Antioxidant during Vacuum Roasting of Cocoa Powder. Journal of Nutrition & Food Sciences. https://doi.org/10.4172/2155-9600.1000174

Source records

crossref · retrieved 2026-09-27T02:03:58.952Z