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Modulation of Antioxidant and Methylxanthines Profiles in Dark Chocolate Via Cocoa Fermentation with Hanseniaspora Thailandica and Pichia Kudriavzevii

Crossref DOI link: https://doi.org/10.1007/s11483-025-10027-2

Published Online: 2025-10-29

Published Print: 2025-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ooi, Teng Sin

Ting, Adeline Su Yien

Siow, Lee Fong
Funding

Funding for this research was provided by:

Monash University
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Text and Data Mining valid from 2025-10-29

Version of Record valid from 2025-10-29
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Article History

Received: 25 June 2025

Accepted: 29 August 2025

First Online: 29 October 2025

Declarations

:

: The authors declare no competing interests.

: The authors declared no conflicts of interest for this article.

: Ethical code project ID: 7652 was used for the project.

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