Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process
出版年份 2019 全文链接
标题
Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process
作者
关键词
Cocoa, Chocolate, Polyphenols, Bioactive compounds, Health effects, Antioxidants
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2019-07-31
DOI
10.1007/s00217-019-03333-w
参考文献
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