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

Ruth Vanderschueren (1) , Vincent de Mesmaeker (1) , Sandra Mounicou (2) , M.-P. Isaure (2) , Emmanuel Doelsch (3) , Daniela Montalvo (1) , Jan A 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 UPR 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 Division Soil and Water Management, Department of Earth and Environmental Sciences [K.U.Leuven]

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. Food Research International, 2020, 127, pp.108743. ⟨10.1016/j.foodres.2019.108743⟩. ⟨cirad-02334046v2⟩