Effect of Fermentation and Drying on Cocoa Polyphenols

Author:

Albertini Barbara1,Schoubben Aurélie1,Guarnaccia Davide2,Pinelli Filippo3,Della Vecchia Mirco4,Ricci Maurizio1,Di Renzo Gian Carlo5,Blasi Paolo6

Affiliation:

1. Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy

2. Laerbium Pharma S.r.l., Via Togliatti n. 73/A, 06073 Corciano, Perugia, Italy

3. European Network “The chocolate way”, Via XX Settembre 43, 06124 Perugia, Italy

4. Accademia Maestri Cioccolatieri Italiani, Via Sass Muss 6, 32037 Sospirolo, Belluno, Italy

5. Department of Surgical and Biomedical Sciences, S. M. della Misericordia Hospital, S. Andrea delle Fratte, 06156 Perugia, Italy

6. School of Pharmacy, University of Camerino, Via Sant’Agostino 1, 62032 Camerino, Italy

Funder

Istituto Italo-Latino Americano

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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