The impact of fermentation on the distribution of cadmium in cacao beans 1

Ruth Vanderschueren , Vincent de Mesmaeker , Sandra Mounicou , M.-P. Isaure , Emmanuel Doelsch (1) , Daniela Montalvo , Jan A Delcour (2) , Eduardo Chavez , Erik Smolders (3)

1 UPR Recyclage et risque - Recyclage et risque
2 Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)
3 KU -

Domaines: Alimentation et Nutrition

Ruth Vanderschueren, Vincent de Mesmaeker, Sandra Mounicou, M.-P. Isaure, Emmanuel Doelsch, et al.. The impact of fermentation on the distribution of cadmium in cacao beans 1. Food Research International, 2020, 127, pp.108743. ⟨10.1016/j.foodres.2019.108743⟩. ⟨cirad-02334046v1⟩