Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts
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DOI: 10.1039/d3ra01049j
Abstract: Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical industries. Three pigment samples (yellow, red, and purple) from… read more here.
Keywords: chemical composition; coloring qualities; qualities cacao; che ... See more keywords