Evaluation of Phenolic and Aromatic Compound of Placenta Three Cocoa Varieties (Theobroma cacao L) Cultivated in Côte d’Ivoire
Zoro Armel Fabrice, Oussou Kouamé Fulbert & Toure Abdoulaye · Asian Food Science Journal · 2023
Cocoa placenta obtained after the removal of beans is a huge cocoa by-product usually regarded as waste by farmers. Cocoa placenta from three cocoa varieties: forastero, criollo and national were investigated to provide more comprehensive informations on aroma and phenolic compou...
Open access
Research Article
10.9734/afsj/2023/v22i6636