Valorization of cocoa pod husk as a functional ingredient for the production of chocolates with functional and antioxidant properties

Innovative Food Science & Emerging Technologies 2026

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Authors: Jenifer Criollo Núñez, Claudia Yurany Andrade Escarlante, Leonora Rodríguez Polanco

DOI: 10.1016/j.ifset.2026.104473

Cited by: 0

References: 35

Fields of Study & Subjects

Food Chemistry and Fat Analysis Microencapsulation and Drying Processes Phytochemicals and Antioxidant Activities

References 35