John Nsor-Atindana
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800 Wuxi, 214122, Jiangsu, China
Fang Zhong
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800 Wuxi, 214122, Jiangsu, China
Kebitsamang Joseph Mothibe
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800 Wuxi, 214122, Jiangsu, China
Mohamed Lamine Bangoura
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800 Wuxi, 214122, Jiangsu, China
Camel Lagnika
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800 Wuxi, 214122, Jiangsu, China
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John Nsor-Atindana, Fang Zhong, Kebitsamang Joseph Mothibe, Mohamed Lamine Bangoura and Camel Lagnika, 2012. Quantification of Total Polyphenolic Content and Antimicrobial Activity of Cocoa (Theobroma cacao L.) Bean Shells. Pakistan Journal of Nutrition, 11: 672-677.
DOI: 10.3923/pjn.2012.672.677
URL: https://scialert.net/abstract/?doi=pjn.2012.672.677
DOI: 10.3923/pjn.2012.672.677
URL: https://scialert.net/abstract/?doi=pjn.2012.672.677