Peer-reviewedCC BYFoods (Basel, Switzerland)28 Sep 2026

Temperature-Dependent Changes in Physicochemical Properties and Selected Bioactive Compounds During Controlled Fermentation of Cocoa Beans (Theobroma cacao)

Theerapong Kammoon¹
Sathian Boonkum¹
Patcharee Pattanagul¹
Pratchaya Tipduangta²
Supavej Maniyom¹

¹Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (T.K.); (S.B.); (P.P.)
²Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;

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Cite

BibTeX

@article{kammoon2026temperaturedependent,
  title = {{Temperature-Dependent Changes in Physicochemical Properties and Selected Bioactive Compounds During Controlled Fermentation of Cocoa Beans (Theobroma cacao)}},
  author = {Theerapong Kammoon and Sathian Boonkum and Patcharee Pattanagul and Pratchaya Tipduangta and Supavej Maniyom},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13664467},
  note = {CC BY},
}

RIS

TY  - JOUR
TI  - Temperature-Dependent Changes in Physicochemical Properties and Selected Bioactive Compounds During Controlled Fermentation of Cocoa Beans (Theobroma cacao)
AU  - Theerapong Kammoon
AU  - Sathian Boonkum
AU  - Patcharee Pattanagul
AU  - Pratchaya Tipduangta
AU  - Supavej Maniyom
PY  - 2026
DA  - 2026/09/28
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13664467
SN  - 2304-8158
ER  -

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