The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans

Published 2018 View Full Article

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Title
The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 113, Issue -, Pages 234-244
Publisher
Elsevier BV
Online
2018-07-11
DOI
10.1016/j.foodres.2018.07.017

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