Figure 4
Impact of degree of fermentation on the level of flavan-3-ol stereoisomers in cocoa beans. Blue diamonds = (-)-epicatechin, green triangles = (+)-catechin, red squares = (-)-catechin.
Figure 4 | Chemistry Central Journal
Impact of degree of fermentation on the level of flavan-3-ol stereoisomers in cocoa beans. Blue diamonds = (-)-epicatechin, green triangles = (+)-catechin, red squares = (-)-catechin.