Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus

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Extraction of antioxidants amount in cocoa leaves / Naemah Tajol Arus

Cocoa leaves were processed according to green tea extraction processing procedures. Polyphenol components EGC and ECG were extracted and analyzed using high pressure liquid chromatography (HPLC). The best results were obtained with distilled watermethanol- acetic acid at a flow rate of 0.8 ml /min...

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Bibliographic Details
Main Author:	Arus, Naemah Tajol
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2009
Subjects:	Food processing and manufacture
Online Access:	https://ir.uitm.edu.my/id/eprint/23126/

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