Understanding the heat stability and solubility of cocoa bean shell extract as antioxidant and antibacterial functional ingredients
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| Veröffentlicht in: | International food research journal 2020-08, Vol.27 (4), p.660-665 |
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| container_end_page | 665 |
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| container_issue | 4 |
| container_start_page | 660 |
| container_title | International food research journal |
| container_volume | 27 |
| creator | Faradilla, R H F Tamrin Ibrahim, M N Rejeki, S Ufrianto, Nurazizah Cahyani, D R |
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| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 1985-4668 |
| ispartof | International food research journal, 2020-08, Vol.27 (4), p.660-665 |
| issn | 1985-4668 2231-7546 |
| language | eng |
| recordid | cdi_proquest_journals_2454692886 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Antiinfectives and antibacterials Antimicrobial agents Antioxidants Beans Carbohydrates Cellulose Cocoa Cocoa beans E coli Ethanol Food products Heat Lignin Lignocellulose Lipids Moisture content Proteins Variance analysis |
| title | Understanding the heat stability and solubility of cocoa bean shell extract as antioxidant and antibacterial functional ingredients |
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