Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential …
J Oracz, U Lewandowska, K Owczarek, M Caban… - Food Chemistry, 2024 - Elsevier
The aim of this study was to determine the chemical structure and biological activity of
melanoidin fractions derived from cocoa beans, carob kibbles, and acorns roasted at …
melanoidin fractions derived from cocoa beans, carob kibbles, and acorns roasted at …