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Research article   Open Access Highly Accessed

Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

W Jeffrey Hurst, Susann H Krake, Stephen C Bergmeier, Mark J Payne, Kenneth B Miller, David A Stuart Chemistry Central Journal 2011, 5:53 (14 September 2011)

Abstract | Full text | PDF | PubMed |  Editor’s summary

The first comprehensive study of the impact of fermentation, drying, roasting and Dutch processing of cacao beans and cocoa ingredients by measuring the stereoisomers of epicatechin and catechin is described

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