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

Ruth Vanderschueren 1 Vincent de Mesmaeker 1 Sandra Mounicou 2 Marie-Pierre Isaure 2 Emmanuel Doelsch 3 Daniela Montalvo 1 Jan Delcour 4 Eduardo Chavez 5 Erik Smolders 6
1 KU Leuven - Catholic University of Leuven - Katholieke Universiteit Leuven
2 IPREM - Institut des sciences analytiques et de physico-chimie pour l'environnement et les materiaux
3 Cirad-Persyst-UPR 78 Recyclage et risque - Recyclage et risque
4 Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)
5 Facultad de Ciencias de la Vida, Escuela Superior Politecnica del Litoral, Ecuador
6 KU -
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Submitted on : Thursday, November 28, 2019 - 10:25:05 PM
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Ruth Vanderschueren, Vincent de Mesmaeker, Sandra Mounicou, Marie-Pierre Isaure, Emmanuel Doelsch, et al.. The impact of fermentation on the distribution of cadmium in cacao beans. Food Research International, Elsevier, 2020, 127, pp.108743. ⟨10.1016/j.foodres.2019.108743⟩. ⟨cirad-02334046v2⟩

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