Figure 6From: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredientsImpact of dutch (alkali) processing on the flavan-3-ol content of cocoa powders. Blue solid bars = (-)-epicatechin, green, cross hatched bars = (+)-catechin, red diamond bars = (-)-catechin.Back to article page